Derry Clarke is one of Ireland's leading chefs. With his wife, Sallyanne, Derry owns one of Dublin's best restaurants, the award winning Michelin Star, L'Ecrivain. ...
8 mackerel fillets (pinboned)
1 punnet black berries (cut in half)
2 tblsp curry powder (or spices of your choice)
4 tblsp crème fraiche
½ orange (juice and rind)
2 tblsp olive oil
2 tblsp red wine vinegar
2 tblsp brown sugar
1 tblsp chopped chives
Coat the mackerel fillets with the spices - not on the skin, just the flesh.
Heat a non stick pan, add a little oil and place mackerel skin side down.
Cook for 3 to 4 minutes until skin is crispy. Turn fish and cook for 1 to 2 minutes more. Season with salt and pepper, then remove.
Add wine vinegar and sugar into a sauce pot, heat until sugar is dissolved. Add blackberries, cook for 2 to 3 minutes then add olive oil. Mix crème fraiche, orange juice, rind and chives. Season with salt and pepper and serve with a nice salad.