Fried mackerel with dill potatoes and apple-onion vegetables

Name: Fried mackerel with dill potatoes and apple-onion vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 400 g); 2 Apples (about 200 g each); 2 Federation Dill; 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 7 TABLESPOONS Oil; 800 g Potatoes; 4 Mackerel (about 300 g each; already gutted and head removed); 2-3 TABLESPOONS Flour; 1 apple slices, apple slices, dill and apple blossoms for garnishing

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 400 g)
2 Apples (about 200 g each)
2 Federation Dill
4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
7 TABLESPOONS Oil
800 g Potatoes
4 Mackerel (about 300 g each; already gutted and head removed)
2-3 TABLESPOONS Flour
1 apple slices, apple slices, dill and apple blossoms for garnishing

Directions

1
Onion peel and in rough cubes cut. Blanch for 3-4 minutes in boiling water. Drain and let cool. Peel and quarter apples and cut out the core. Cut apples into pieces.
2
Wash the dill, chop finely and mix about half with the onions and apples. Season vinegar with salt, pepper and sugar. Beat 5 tablespoons of oil into it. Pour over the apple-onion vegetables and marinate for about 30 minutes.
3
Peel and wash the potatoes. Cook in salt water for about 20 minutes. Wash mackerels, dab dry and season inside and out with salt and pepper. Dust all around with flour. Heat the remaining oil in a pan and fry the mackerels over medium heat for 8-10 minutes on each side.
4
Arrange on a plate together with the apple and onion vegetables and garnish as desired with apple slices, slices, dill and blossoms. Drain the potatoes, sprinkle with the remaining dill and serve.