Pan-fried Mackerel with Red Wine Vinegar, Horseradish and Crème Fraîche

Quite nice, only that frying it for 4 minutes on one side won't be enough. We fried the mackerel for something like ten minutes and then gave up and finished it in the oven for a few more minutes: next time I would do the same, with three minutes in the frying pan and the rest in the oven.

We furthermore took a shortcut; we already had a pot of horseradish in the fridge, so we just used that with some added red wine vinegar. It was nice, though with fresh horseradish it probably would have been nicer.

We served this with Pumpkin with a Herb Crust - a bit of a mismatch, but less so than I had expected.