Description

OTTOGI Tinned Mackerel 400g

Rich in nutrition, Mackerel are known for a variety of benefits and for years, have improved people’s health and well-being. Typically an oily fish, high in Omega-3 fatty acids, protein & vitamin D, Ottogi’s Mackerel also has great antioxidants to support a healthy immune system and cognitive function.

Frozen to preserve their pure, fresh taste, we are proud to say that we continuously deliver the highest quality produce for our customers, following the highest standards to ensure quality is not compromised from catch to plate. Packed with Mackerel and canned to preserve it’s fresh taste, try Ottogi’s Canned Mackerel.

Freshly caught and quickly frozen to preserve the taste, Mackerel is a highly nutritious fish, high in essential fatty acids which are known to improve endurance, aid recovery and maintain beautiful skin. This product is excellent for stews, deep fried, grilled and Braised. Enjoy the fresh and savory taste of Ottogi’s Mackerel!

Mackerel & Potato Salad

• 600 g Jersey royal potatoes
• 1 bunch of spring onions
• 1 bunch of fresh flat-leaf parsley
• 200 g quality chorizo
• 2 lemons
• extra virgin olive oil
• Ottogi Mackerel 400g

1. Bring a large pan of salted water to the boil. Wash your potatoes and halve any larger ones. Place them in the boiling water, bring back to the boil then cook for 12 to 15 minutes, or until cooked through.

2. Trim and finely slice the spring onions, then pick and finely chop the parsley. Chop the chorizo into small chunks and place in a cold pan on a medium heat and fry till the fat renders out and the pieces are lovely and crispy. Spoon the chorizo into a large bowl and give the pan a wipe. Add the spring onions and parsley to the bowl with the chorizo.

3. When the potatoes are done, drain in a colander, leave to steam dry, then add to the bowl with the chorizo. Squeeze in the juice of 1 lemon and pour in a good lug of extra virgin olive oil. Season well with salt and pepper, and toss to combine. Put your chorizo pan back on a high medium high heat. Season the mackerel with sea salt and black pepper, then place skin-side down in the hot pan. Fry for about 8 minutes then turn over and cook for a further 2 minutes.

4. Serve the mackerel and chorizo with the remaining lemon, cut into wedges for squeezing over, and the potato salad.