Mackerel
6-10 mackerel (2-3 fillets per person)
dill
salt and freshly ground black pepper
Creamed spinach
2 tablespoons butter to pan
500 g spinach leaves
just under 1 cup whipping cream
salt and freshly ground black pepper
For serving and garnishing
freshly boiled new potatoes
lingonberries sauce
lemon wedges
dill
Heat the butter in a pan. Fry the mackerel fillets for 3-4 minutes on each side along with some dill sprigs. Season with salt and pepper.
Heat the butter to the spinach in another pan. Divide the spinach in the pan and fry briefly. Add the cream and let simmer together. Season with salt and pepper.
Serve the mackerel with steamed new potatoes, spinach, and lingonberries sauce. Garnish with lemon and extra dill.