A tasty twist on a fish dish.


  • 8 mackerel fillets ( pinboned)
  • 1 punnet black berries ( cut in half)
  • 2 tblsp curry powder (or spices of your choice)
  • 4 table spoons crème fraiche
  • juice ½ orange and rind
  • 3 table spoons olive oil
  • 2 table spoons of red wine vinegar
  • 2 table spoons brown sugar
  • 1 table spoon chopped chives
  • 4 potatoes peeled (boiled and diced)
  • 1 tblsp horseradish


  • Coat the mackerel fillets with the spices not on the skin just the flesh.
  • Heat a nonstick pan, add a little oil and place mackerel skin side down.
  • Cook for 3 to 4 min till skin is crispy.
  • Turn fish and cook for 1 to 2 min more.
  • Season with salt and pepper and remove.
  • Add wine vinegar and sugar into a sauce pot, heat till sugar is dissolved, add blackberries, cook for 2 to 3 min, add olive oil.
  • Mix crème Fraiche, orange juice, rind and chives season with salt and pepper
  • Mix potatoes, horseradish and olive oil & season.

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