Mackerel is an oily so-called “blue” fish that can be prepared in many ways. Abundant in the Basque Country and all along the Cantabrian coast, the fishing season is from January to April or May, peaking in March.
We propose marinated mackerel with vegetables.
Toast with marinated mackerel
- 1 pastry shells
- 1 mackerel
- 1 scallion
- 1 carrot
- 1 bay leaf x 2
- Pink and black peppercorns x 2
- 50 g olive oil x 2
- 20 g wine vinegar x 2
- 10g white wine
Bake the pastry between two trays at 180º for 5 min.
Fillet the mackerel, remove the spine and cut into slices around 5 cm thick. Place in a bag seasoned with the bay leaf, oil, vinegar, wine and pepper and cook at 65º for 7 min.
Cut the scallion into wedges, peel the carrot and cut into 1 cm slices and put into a bag with the oil, vinegar, wine, pepper and bay leaf and cook at 70º for an hour.
Place the pastry at one end of the plate and alternately place the mackerel, the onion wedges and the carrot slices. Drizzle with the marinade from cooking.