Instructions
Follow the steps and taste along the way.
Cook the potatoes
Wash the potatoes and place them in a pot with 1,500 ml of water. Add 4 g of salt, bring to a boil, and cook for 15–18 minutes, until easily pierced with a knife. Remove them with a slotted spoon and let them drain briefly.
Cook the green beans
Add the green beans to the same boiling water and cook for 4 minutes, until tender but still bright green and slightly crisp. Drain them. Once the potatoes are cool enough to handle, cut them in half.
Mix the dressing
In a bowl, whisk together the Dijon mustard, lemon juice, 25 ml of olive oil, 20 ml of water, garlic, chopped dill, and 0.5 g of black pepper. Toss the halved potatoes and green beans with the dressing while they are still warm, so they absorb the flavors well.
Pan-fry the mackerel
Pat the fillets dry with a paper towel and season with the remaining 2 g of salt and 0.5 g of black pepper. Heat the remaining 10 ml of olive oil in a large pan over medium-high heat. Place the mackerel skin-side down and press it with a spatula for the first 20 seconds to keep the skin from curling. Cook for 4–5 minutes, until the skin is golden and crisp, then turn and cook for another 1–2 minutes, until the flesh is opaque and flakes easily.
Serve
Divide the warm potato salad among four plates and place a mackerel fillet on top of each. Serve immediately, while the skin is crisp and the potatoes are still warm.
