- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 smoked mackerel fillet
- 200 ml port
- 1 tbsp olive oil, plus extra for drizzling
- 3 thin slices black pudding
- 1 egg
- 1 large knob butter
- ½ lemons, juice only
- 1 handfuls wild or regular cress
1. Preheat the grill to medium. Trim the smoked mackerel fillet, reserving 1 tablespoon of the trimmings.
2. Pour the port into a small saucepan and add the smoked mackerel trimmings. Place over a high heat and boil for 3-4 minutes, or until the volume of liquid has reduced to 1 tablespoon. Strain the reduction and discard the trimmings.
3. While the port is reducing, heat the olive oil in a frying pan over a medium heat and fry the black pudding for 1-2 minutes, until hot and crisp on both sides. Keep warm.
4. Bring a small saucepan of water to simmering point and crack in the egg. Poach for 2-3 minutes, or until cooked to your liking, then remove with a slotted spoon and drain on kitchen paper.
5. Place the mackerel fillet on a baking tray, top with the butter and lemon juice and place under the grill for 1 minute, until the butter is melted and bubbling.
6. Arrange the black pudding and hot mackerel on a serving plate and scatter over the cress. Drizzle with a little olive oil, pour over the port reduction and top with the egg. Serve.
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