Mackerel with horseradish is a classic combination; fillets are pan-fried and paired with a leek, samphire and horseradish potato hash.
This recipe is a complete meal, and it will walk you through each step. It should take you around 40-45 minutes from start to finish.
Pan-Fried Mackerel with Potatoes, Leeks and Samphire
This recipe screams of my favourite way to cook, some pan-fried fish paired with ingredients that allow the star of the show to sing.
Whilst the ingredients are different, the approach is similar to the one I take with recipes like my pan-fried sole meuniere, pan-fried halibut with clams, and pan-fried hake with chorizo.
This time out, we have some beautiful pan-fried mackerel served with a horseradish potato hash that features leeks and samphire... and that's pretty much it.
It's proper, simple old-school cooking, the sort of cooking that really does make my heart flutter.
The sweet leeks are the perfect contrast to the salty, sour samphire, and the potatoes offer the perfect foil to the horseradish.
That food "canvas" is the perfect place for the perfectly pan-fried mackerel fillets to shine.
Frequently Asked Questions
Can I use a different type of fish?
Yes, you could cook any other type of fish with this horseradish hash. However, the flavours shine particularly well with oily fish, so think, salmon, sea trout or herring.
Naturally, the timings for cooking those very different types of fish would vary greatly.
What is samphire?
Samphire is a "sea" herb or vegetable that grows in tidal marshlands. It has a fantastic and unique salty-sour flavour that is absolutely perfect with fish.
Can I make this in advance?
The hash in this recipe can be made in advance and reheated perfectly well. It will sit in the fridge for 4-5 days.
However, the fish needs to be cooked and eaten immediately, it does not reheat well at all.
A QUICK NOTE:
Creamed horseradish sauce varies massively in its intensity, as a result, you should add it to taste!
Serving Suggestions
This is where I would normally offer thoughts on sides for a recipe, but this mackerel and horseradish hash recipe is a complete meal.
But it is perfectly possible to repurpose the two main elements of this recipe and serve them with something else.
Pan-fried mackerel is super served with creamed leeks, it's fantastic with straw potatoes and it absolutely rocks a good potato salad!
The horseradish hash is even more versatile!
It would work dishes as diverse as a perfectly cooked piece of steak, some roast pork belly slices, minted lamb chops or even some pan-fried sea trout!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 30cm or 12" frying pan.
- 25cm or 10" frying pan.
- 20cm or 8" saucepan.
- Fish spatula.
- Sieve or colander.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- A combination of weighing scales and measuring spoons.
Recipe for Pan-Fried Mackerel Fillets with Horseradish Leek, Samphire and Potato Hash
Ingredients
For the Fish:
- 4 Medium Mackerel Fillets 300-350g Total
- 1 Pinch Salt Be generous
- 15 g Butter 1 tablespoon
- 1 teaspoon Cooking Oil
For the Leek and Potato Hash:
- 2 Medium-Large Potatoes 500g
- ¼-½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 30 g Butter 2 tablespoon
- 1 Medium Leek 175g
- 2-3 tablespoon Horseradish Cream Adjust to Taste
- 75 g Samphire ¾ Cup
- Snipped Fresh Chives for Garnish
Instructions
- Grate the potatoes on the coarse side of a box grater, wrap them in a clean tea towel and squeeze out as much liquid as you can.
- Heat a 25cm (10") frying pan over a medium-high heat, add the butter for the hash, and when the butter has melted and begins to foam, add the grated potatoes, salt and pepper, then cook until they begin to colour. This should take around 10 minutes if you have got rid of enough moisture.
- Whilst the potatoes are browning, cut the leeks into 1cm (just under ½") thick rounds.
- By now, the potatoes should have begun to colour up, reduce the heat to medium, and add the leeks, toss to combine, then add a lid and cook for 10 minutes, tossing halfway through the cooking time.
- Remove the lid, add the horseradish cream, tasting to ensure you have the right amount for your palate, and cook for 5 minutes whilst you cook the mackerel.
- Heat a 30cm or 12" frying pan over a medium-high heat, adding the butter and oil when it is hot.
- Season the mackerel with salt, and when the butter begins to foam, add the fish (skin side down) and cook for 2½-3 minutes, then flip and cook for a final 60 seconds.
- As soon as the fish goes into the pan, add the samphire to the hash, toss it through and cook until the fish is ready to serve.
- Serve the mackerel on top of the hash and sprinkle with fresh chives.