Heat a frying pan and dry roast the pine nuts for a few minutes until lightly browned. Put in a bowl and set aside.
Remove the outer leaves of the leeks. Cut the leeks vertically in halves. Rinse and remove any sand.
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.
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.
Put the vinegar, sunflower oil, mustard, salt and pepper in a bowl and whisk with a fork into a vinaigrette.
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