Marinated Mackerel
Ingredients
- 600 gAtlantic mackerel (filleted)
- 2 pcRed onion (finely sliced)
- 50 gWheat flour (for dusting)
- 50 mlExtra virgin olive oil
- 150 mlRed wine vinegar
- 1 tbspWhite sugar
- 30 gPine nut
- 30 gRaisin
- 2 pcBay leaf
- 1 tspBlack peppercorns
- 1 pinchGray sea salt
Method
Mackerel fillets with firm, pearly flesh, seared and then submerged in a sweet and sour marinade. Melting red onions and vinegar provide a sharpness that cuts through the richness of the fish.
- 1
Fillet the mackerel or ask your fishmonger. Remove the central bones with tweezers. Pat the skin dry with a paper towel so it is perfectly dry.
- 2
Dredge the fillets in wheat flour, tapping to remove excess. In a pan with hot extra virgin olive oil, place the fillets skin-side down. Sear until the skin is crispy, then flip for 30 seconds. Remove and set aside in a shallow dish.
- 3
In the same pan, toss in the sliced red onions. Sauté without browning until they become translucent and soft. Add the pine nuts and raisins.
- 4
Deglaze with red wine vinegar and white sugar. Add the bay leaf, black peppercorns, and a pinch of grey sea salt. Simmer and reduce by half until the vinegar smell is less pungent.
- 5
Pour the boiling marinade over the fish fillets, covering them completely. Let cool to room temperature before refrigerating.
Frequently asked questions
How do you get this dish right?
- Mackerel must have bright eyes and metallic skin, a sign of absolute freshness.
- Wait 24 hours before eating: the acidity of the vinegar will 'cook' the heart of the fish and the flavors will fuse.
How long does this dish keep?
Store in the refrigerator in an airtight container, well covered by the marinade, for up to 3 days.
