Pan-fried mackerel with cabbage, apple and rye bread

Ingredients

For 1 serving

• Mackerel150 g
• Cabbage200 g
• Apple0.5
• Onion40 g
• Apple cider vinegar1 tablespoon
• Fennel seedsto taste
• Rye bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: September – February

Method

1. Peel and thinly slice the onion; remove the outer leaves and core of the white cabbage and shred it finely.
2. In a wide frying pan heat half the oil over medium-low heat, add the onion, cabbage, fennel seeds and a pinch of salt, cover and stew for 15 minutes, stirring now and then, until the cabbage is soft.
3. Wash and core the apple and slice it thinly; add it to the cabbage with the cider vinegar and cook uncovered for another 5 minutes, until the apple is tender but whole; add pepper.
4. Pat the mackerel fillets dry and salt them. Heat the remaining oil in a non-stick pan over medium-high heat and cook them skin side down for 4 minutes, until crisp, then turn for 1 minute.
5. Serve the mackerel on the cabbage with the rye bread.