Recipe: Pan-fried line-caught mackerel fillets and pink radishes

The recipe is made simultaneously in 2 pans and should take no more than 15 minutes to prepare.

1 In the first pan, large enough (or in 2 batches), heat butter and 1 spoon of oil, then when the mixture becomes "meunière" style, place your mackerel skin-side down, salt and pepper for just 1 minute, turn them over then cook for 5 minutes, then turn off the heat and cover.

2 While your fish fillets cook, in the other pan do the same, melt the butter and olive oil, pour in your pink radish slices, salt and pepper then after 2 minutes* add the diced ginger and soybean sprouts, cook for another 1 minute then turn off the heat and cover.
There you have it, it's almost done:
Heat both pans, arrange your fillets head to tail on each hot plate, place the pink radishes in the center, heat some butter in the fish cooking pan, add lemon juice or rice vinegar and pour boiling over your fillets and quickly decorate with soy sauce.
* No more than 2 minutes because you need to keep the crunch of the pink radish slices.
With a knowing wink to my friends from the Small Coastal Boat at La Pallice market.