Marinated mackerel – gastronomicity. Passion for food


Marinated mackerel

Discover how to make this cheap, quick and easy recipe.


  • 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


To prepare the marinade

  1. 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
  2. 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.
  3. 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.
  4. Remove the mackerel from the marinade, separate the groin carefully. Strain the marinade.
  5. Cut the onion into strips and save together with the carrot.
  6. 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).
  7. Cook the pasta in plenty of hot salted water. Squeeze. Sprinkle with lemon zest.
  8. 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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