Fried Mackerel Fillets, Creamed Cabbage and Potatoes

Summary

Prep Time	40 mins
Cook Time	20 mins
Total Time	1 hr
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the fish:

For the vegetables:

2 kohlrabi (depending on size also 3)
salt
200 g whipped cream
Black pepper from the mill
Nutmeg, freshly grated
1 squirt lemon juice
1 pinch (s) sugar
1 tablespoon, leveled cornstarch, mixed in approx. 50 ml cold water, without lumps

For the potatoes:

12 potato (s), very small (jacket potato size), predominantly waxy
salt
2 spring onions, only the green leek part, cut into slightly angled rings

Fried Mackerel Fillets, Creamed Cabbage and Potatoes

Instructions

Cut open the mackerel with a longitudinal incision on the belly (from above the pelvic fin up to the head) and remove the innards. Rinse the inside and outside of the fish under cold running water, rubbing out the very dark areas on the inside (otherwise they will taste bitter or tranquil later) and pat the fish dry inside and out with kitchen paper. Fillet out the fillets. Remove the rib bones from the fillets. Remove the upright bones in the middle of the fillet with two parallel cuts.
There are very good instructions on how to fillet mackerel on youtube.
Peel the kohlrabi and cut into sticks. Cook in salted water until firm to the bite, drain through a sieve, collecting approx. 200 ml of the cooking water. Pour the collected cooking water back into the pot, fill up with 200 g of whipped cream and bring to the boil. Pour in the mixed cornstarch and use it to bind the sauce while stirring and (important!) Let it cook for 3 or 4 minutes so that the sauce does not taste floury later. A creamy sauce should have emerged. Season to taste with salt, pepper, sugar and freshly grated nutmeg. Return the kohlrabi to the sauce. Just before serving, add the lemon juice, stir carefully and season again to taste.
Peel the potatoes and cook them in salted water.
Cut the mackerel fillets and season with salt and pepper on the inside, but not on the skin side. Place a coated frying pan on the stove and let it get hot over medium heat. Add the olive oil and slide the mackerel fillets into the hot oil with the skin side down, put the peeled and chopped garlic clove, the two thyme sprigs with the butter in flakes in the pan around the fish and fry the fish for a few minutes, removing the fish Spoon with the olive oil butter from the pan. Turn off the pan, but leave it on the plate so that the fish still draws in a little.
Arrange the creamed cabbage on plates, drain the potatoes through a sieve and add to the kohlrabi on the plates. Calculate 3 small potatoes per serving (in the menu), correspondingly more for a main meal.
Turn the mackerel pieces very briefly (approx. 1 minute) in the pan and then arrange them on the plates on the cabbage with the skin side up. In the multi-course menu I calculate 1 whole fillet (i.e. two fillet pieces) per person. For a main meal I would expect 1 mackerel (i.e. 4 pieces of fillet) per person.
Sprinkle with spring onion greens and serve immediately.

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