Mackerel filets with braised leeks - Fish Tales
Fish tales

Mackerel filets with braised leeks


  • 1

    Heat a frying pan and dry roast the pine nuts for a few minutes until lightly browned. Put in a bowl and set aside.

  • 2

    Remove the outer leaves of the leeks. Cut the leeks vertically in halves. Rinse and remove any sand.

  • 3

    Heat a generous splash of olive oil in a frying pan. Turn the heat down low and place the leeks with the flat side down in the oil.

  • 4

    Add the chicken stock and leave the leeks to cook gently for about 15 minutes until they are tender. When you can easily cut them with a sharp knife, they’re done.

  • 5

    Put the vinegar, sunflower oil, mustard, salt and pepper in a bowl and whisk with a fork into a vinaigrette.

  • 6

    Divide the leeks among four plates. Place the mackerel on top of the leeks and spoon the vinaigrette over the dish. Garnish with pine nuts and parsley leaves.


  • - 25 g pine nuts

  • - 2 medium-sized leeks, white base only

  • - 100 ml chicken stock

  • - 2-3 tbsp white wine vinegar

  • - 2-3 tbsp sunflower oil

  • - 4 tbsp Dijon mustard

  • - 2 tins of Fish Tales mackerel fillets

  • - few springs of parsley, leaves taken off

  • 2 persons