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Home / All recipes / Neil Rankin's mackerel with broccoli and special scrambled eggs
Mackerel with broccoli and special scrambled eggs

Neil Rankin's mackerel with broccoli and special scrambled eggs

Here’s something with sophistication – grab some white wine (for yourself and the recipe) and combine with juicy mackerel and fresh broccoli. Whip up some special scrambled eggs and enjoy a light, tasty meal.

 

Serves

2

Prep: 

10 mins

Cook: 

20 mins

Average: 4.8 (5 votes)
Per serving
KcalsFatSaturatesCarbsProteinSalt
76662.6g25.2g6.1g39.2g0.90g

Ingredients

  • 4 tbsp white wine
  • 3 large British Lion eggs, beaten
  • 1 tbsp double cream
  • 50g butter, cubed, at room temperature
  • Juice of half a lemon, plus wedges to serve
  • 2 mackerel fillets
  • 1 tbsp sunflower oil
  • 1 garlic clove, sliced
  • 1 sprig of thyme, plus extra to serve
  • 150g green beans, trimmed
  • 200g purple sprouting broccoli

Method

  1. Pat the mackerel dry with kitchen paper. Grill the mackerel, skin side up for 4-5 minutes under a hot grill. Season it with a little salt and leave to one side.
  2. In a saucepan add the white wine and reduce to a tablespoon quantity. Take the pan off the heat, add the eggs and cream and then set to a low heat and gently stir. Add one cube of butter at a time and emulsify slowly. Once all the butter is combined add the lemon juice and salt to taste. It should be a slightly lumpy, but still loose, butter sauce.
  3. Fry the garlic in a frying pan with a little oil and add the thyme, green beans and broccoli and cook until soft. Season with salt.
  4. Place the vegetables on a plate, top with the mackerel fillet, then pour over the eggs and serve.