- 1 handful of dandelion leaves, chopped
- 5 rashes of really high quality bacon – preferably not smoked heavily
- 1 medium shallot – finely diced
- 1 small handful of a mix of chopped flat leaf parsley and chopped chives
- 3 or 4 tablespoons of good quality white wine vinegar
- 2 large mackerel fillets
- Cut the bacon into 1/2″ cubes. Get a heavy pan (I like a well seasoned cast iron pan for bacon) reasonably hot, add a splash of olive oil. Gently saute the shallot until soft. Try not to brown.
- Put the dandelion leaves in a bowl. Add in the cooked shallots.
- In the same pan in which you cooked the shallots, add the bacon. Gently cook until the bacon is cooked through, and a lot of fat has been released into the pan. Don’t crisp up the bacon, if you do this you aren’t going to release enough fat into the pan to make the dressing. Gently, gently, gently.
- Remove the bacon from the pan, and toss into the bowl with the dandelions and shallots.
- Turn up the heat under the bacon pan, add the vinegar, quickly mix, and then pour over the greens.
- Sprinkle in the herbs, toss to combine, and serve immediately.
- Words can honestly not describe how bloody good, and how simple this is. Done right, you have the perfect balance of bitter, fat and sharp. Just incredible.
- To cook the mackerel fillets – toss them in a little olive oil. Heat up your oven broiler to high. Put them under the grill – skin side to the heat for about 4 minutes, until cooked through. No need to flip them. If the skin is looking like it is going to burn badly, pull them away from the heat a bit whilst the flesh cooks through.
sourced from: mattikaarts