Home > Recipes > November seasonal recipes > Mackerel flatbreads with pickled kohlrabi and parsley potatoes

Mackerel flatbreads with pickled kohlrabi and parsley potatoes

A quick and easy way of serving mackerel, on flatbreads with pickled kohlrabi and parsley potatoes.This tasty supper is ready in just 30 minutes.

A quick and easy way of serving mackerel, on flatbreads with pickled kohlrabi and parsley potatoes.This tasty supper is ready in just 30 minutes.

Ingredients

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Shred the kohlrabi into thin matchsticks. Mix the red wine vinegar, 200ml water, honey and the ginger in a small saucepan and bring to the boil. Remove from the heat and add the kohlrabi. Set aside to cool and pickle.
Fry the potatoes in 3 good glugs of olive oil for 10 minutes or until crisp and golden. Stir through the fresh parsley and chilli, then season well.
Meanwhile, put a pan over a high heat. Rub the mackerel fillets with olive oil and season. Fry the fillets skin-side down for 3-4 minutes, then turn over and fry for 2 minutes more. Warm 4 flatbreads, then top each one with a mackerel fillet, a spoonful of the drained kohlrabi and the parsley potatoes. Roll up to eat. Serve with a bowl of Greek yogurt, if you like.

Nutrition: per serving

Fancy getting a copy in print?

Subscribe to our magazine

Rate

Reviews

Mackerel recipes

John Whaite’s interesting combination of sweet beetroot and strong, oily...

Make these homemade flatbreads, flavoured with cumin seeds, and use...

Dairy-free

Features

Learn