ROASTED MACKEREL WITH GARLIC AND PAPRIKA
Provided by Gordon Ramsay
Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400°F.
- 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
- 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
- 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
- 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
- 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.
SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
Provided by James Martin
Categories Dinner, Main course
Time P1DT25m
Yield Serves 2 as a light lunch or 4 as a starter
Number Of Ingredients 13
Steps:
- Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
- Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
- The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.
Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.8 milligram of sodium
SOUSED MACKEREL WITH ARABIC SPICES
Provided by Marian Burros
Categories appetizer
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Place mackerel in pan (not an aluminum pan, since the aluminum may interact with the vinegar and discolor the sauce). Add all remaining ingredients except for red pepper strips. Cover pan and bring to simmer. Simmer about 10 minutes for one-inch-thick steaks, less if steaks are thinner. Remove from heat and chill overnight to give fish flavor.
- Fish may be served with or without the jelly that forms. It should be decorated with the onion and lemon slices and strips of red pepper. It will keep several days.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 144 milligrams, Sugar 6 grams, TransFat 0 grams
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