Dice the new potatoes into 1cm dice, then cook the new potatoes in boiling salt water until soft. Drain them and put back into pan and bind with the chopped chives and creme fraiche. Boil the wine, vinegar, sugar and saffron and reduce by half. Finely slice the carrot shallots and garlic and cook in the olive oil, then add to the wine and saffron reduction. Press the potato salad into a cutter. Pan fry the mackerel skin side down until golden brown and then turn over and finish on the fresh side. Sit on top of the potato salad and top with the Escabeche dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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