Rolled and filled mackerel

Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients

4 whole fresh medium mackerel, scaled and heads removed,
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
75g fresh breadcrumbs
15g sundried tomatoes, chopped
40g smoked mozzarella
1 tablespoon finely chopped rosemary
2 tablespoon freshly chopped parsley
1 egg yolk
Juice of 3 lemons
8 new potatoes, par boiled and cut into 1cm slices
2 bunches of cherry tomatoes on the vine
175cl white wine
80g sun dried tomatoes
Sea salt and ground black pepper
1 tablespoon olive oil
Mixed leaves

Method

1. Clean and fillet the herrings
2. Place the garlic, sundried tomatoes, mozzarella, rosemary, parsley, egg yolk and half the lemon juice in a food processor, blend for 1 minute. Add the olive oil and breadcrumbs and blend for a further minute to make a paste.
3. Using a teaspoon spread the paste over one of the fillets and then roll to make a “rollmop”. Place the potatoes at the bottom of a roasting dish, place the herrings on top and then add the cherry tomatoes, sun dried tomatoes and white wine. Cook for 30 minutes. Serve two fillets per person.