Mackerel is an oily fish but extremely rich in flavor. This is a super easy recipe adapted from Uchi - the cookbook. The richness of the Mackerel pairs perfectly with the acidity of the Sabazu and the freshness of the cucumbers. Start with preparing the preserved lemons. Slice the lemon thinly, and mix sugar and salt in a container. Toss lemons in the salt/sugar mixture and then place them in a vacuum seal bag. Pour remaining mixture in bag and vacuum seal. Preserve for a minimum of one hour. When finished, remove lemons from bag and keep refrigerated. Next step is to prepare the marinade for the mackerels. Mix wine rice and apple cider vinegar in a container and add the dried kombu. Set aside for later use. Next step is preparing the Sabazu broth. Slice the green onion thinly, white stalks only. Mix all the ingredients in a medium bowl. Refrigerate for later use. Rinse and clean the mackerels thoroughly. Filet the fish and remove any bones. There are great videos available on YouTube if you want to learn how to clean and filet mackerels. Placed the clean fillets, flesh side down, in salt. Make sure that the salt cover the whole side of the fish. Let the fillets cure for about 30 minutes. Rinse of the salt carefully. Place the Mackerels in a container and cover with the marinade. Let it soak for at least one hour. After the fish has been marinated, remove and place on clean towel. Optionally you can also score the skin side in a small criss-cross pattern for a better sear. Dice cucumber in medium sized dices. Also pick some fresh parsley that you will use to garnish the cucumber when plating. Use Italian parsley for best flavor. Season the fillets with a pinch of salt and black pepper. Either grill or saute in butter the mackerel fillets over medium-high heat. Sear with skin-side down first for about 1 minute. Then move to medium heat and cook until skin is crispy. Carefully turn the fillets and cook the fleshy side for another minute. Place 2 oz of Sabazu in a deep bowl and place the fillets in the liquid pool. Lay lemons wheels along the fillet in a row. Place cucumber along the other side and finish with some parsley. Serve immediately!!
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