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Marinated mackerel
Discover how to make this cheap, quick and easy recipe.
Ingredients
- 700 g mackerel (2-3 pieces)
- 400 g short pasta (Mafalda)
- For the pickle
- 1 onion
- 6 cloves garlic, peeled
- 1 carrot
- 100 ml of sherry vinegar
- 300 ml of white wine
- 25 ml EVOO
- 10 grains of black pepper
- 10 grains of black pepper
- 2 nails
- 1 stick of celery
- 1 bay leaf
- About the marinade and its vegetables
- 1 tablespoon toasted almonds
- 1 teaspoon sugar
- 1 teaspoon Perrins sauce
- 1 teaspoon grated lemon peel
Preparation
To prepare the marinade
- Clean the mackerel (without head or intestines) and wash them well. Peel an onion and cut it in four. Peel a carrot and cut it into slices
- Put onions, carrots, washed garlic cloves, aromatic herbs and spices in a saucepan. Add the wine, vinegar and oil and bring to a boil. Let it cook for 15 minutes.
- Add the mackerel, they should be covered with the marinade, boil for two minutes, turn and remove from the heat. Taste the marinade, if it is too strong add a little water to reduce it. Leave it to cool and put it in the fridge until it is ready to eat. The marinade should rest for at least 24 hours.
- Remove the mackerel from the marinade, separate the groin carefully. Strain the marinade.
- Cut the onion into strips and save together with the carrot.
- Put three cloves of garlic and marinade in a blender cup. Add the almonds and beat well until you get a slightly whipped sauce. If necessary, add a little more oil to mount it and seal a little. Adjust the acidity with the sugar and add the Perrins sauce (optional).
- Cook the pasta in plenty of hot salted water. Squeeze. Sprinkle with lemon zest.
- Serve the pasta at room temperature with chopped mackerel, vegetables (carrots and onions) and whipped marinade sauce. This is a cold dish, but can also be served with hot marinade.
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