Crushed soya bean crostini with pan seared mackerel

Ingredients

• 180g x Birds Eye Soya beans
• 2 x fillets of fresh mackerel
• 2 x thick cut slices of baguette
• 1 x small diced onion
• 6 x leaves of mint
• 1 x clove of chopped garlic
• 20g x unsalted butter
• Half a lemon
• 1½ tbsp Vegetable oil

Method

• 1 Blanch the frozen soya beans in salted boiling water for two minutes and drain and set aside

• 2 Sauté the chopped onion and garlic in a non-stick pan with a splash of oil and cook out for 2 minutes

• 3 Put in a food processor and add the blanched soya beans, a knob of butter and the mint leaves and pulse until a chunky mix is achieved

• 4 Brush the bread slices with vegetable oil and grill until golden

• 5 Next, cook the mackerel fillets and add some more oil and any remaining butter and lay fillets in pan, skin side down

• 6 Cook for two minutes, turn and cook for another two minutes

• 7 Finish with a squeeze of lemon juice

• 8 To arrange, put the bread on two plates, season to taste the crushed soya bean mix and spread on top of the bread

• 9 Finish with the mackerel fillets presented skin side up and add a wedge of lemon to serve

At a glance nutrition

• Approx per serving
  Energy	665Kcal
  Fat	45g