Mackerel is a sea fat fish with a torpedo-shaped carcass, iridescent silver scales and characteristic black stripes. She has tender, creamy, slightly salty meat. Mackerel is often smoked, but because it has a strong meaty fillet, the fish is also good fried or baked.
How mackerel is prepared
Mackerel is a perishable fish. Its freshness lasts only a day after the catch, so most often it goes on sale smoked, salted, canned or freshly frozen.
Mackerel meat is dense and fatty, it can be fried over an open fire, grilled or pan, baked in the oven. The fish is cooked whole or cut into fillets. The mild, slightly salty taste of mackerel tolerates mixing well with strong spices such as garlic, onions, chili peppers, coriander, and lemongrass. Smoked mackerel is perfect for salads, fish cakes and pie filling.
A simple mackerel recipe with potatoes and spinach
Mackerel is rich in valuable omega-3 fats. This fish is a good way to include healthy acids in your diet. For 4 servings you will need:
- 4 gutted mackerels;
- 2 tbsp. tablespoons of olive oil;
- 800 g of crumbly potatoes;
- 1 head of onion;
- 250 g fresh spinach;
- 1 bunch of dill;
- salt and freshly ground black pepper.
Peel and dice potatoes. Finely chop the dill greens. Cut the onion into thin half rings. Heat the oven to 220 ° C. Pour hot oil into a baking sheet with high sides. Arrange the potatoes and onions, season with salt and stir. Bake for about 10 minutes. When the onions and potatoes are golden, remove the baking sheet and place the mackerel carcasses (decapitated and gutted) on top, rubbing them with salt and pepper. Put the baking sheet back and roast the fish for about 20-25 minutes.
Place the spinach in a skillet with preheated oil. Fry, stirring occasionally, for 3-4 minutes, until the spinach begins to wilt. Place the fish, potatoes and onions on a plate, add the spinach and serve.
Step-by-step recipe for fried mackerel with fruit salsa or beetroot salad
Roasting mackerel is very easy. There are no tricks in this operation and it only takes a few minutes. You can serve fish fillets with orange salsa or an interesting beetroot salad. You will need:
- 4 fillets of mackerel, about 100 g each;
- 2 teaspoons of olive oil;
- ½ teaspoon of smoked paprika;
- salt.
Orange salsa:
- 2 sweet oranges;
- 1 head of shallots;
- 50 g large kalamata olives (pitted)
- 20 g chopped parsley;
- 1 tbsp. spoon of olive oil.
Beet salad:
- ½ fennel onion;
- 1 peeled beets;
- 1 medium-sized cucumber;
- 1 medium apple;
- 1 tbsp. a spoonful of freshly squeezed lemon juice;
- 100 g of fatty natural yogurt;
- 20 g of chopped dill greens.
Peel the fillet, brush with oil and rub with salt and pepper. Place a wide non-stick skillet over medium heat. When the pan is hot, place the fillets skin side down and cook for 2 ½ minutes. Turn the fillets over and cook the mackerel for about 30 seconds.
To make salsa, finely chop the shallots, peel the orange, divide into wedges and remove from each film, place in a bowl. Add olives, parsley and season with ground pepper.
For beetroot salad, remove the skin from the cucumber and cut it into slices, chop the beets into thin slices. Core the apple and cut into wedges. Combine onion, beetroot, cucumber and chopped dill, drizzle with lemon juice, season with pepper and add yogurt. Stir.
Step-by-step recipe for mackerel in sweet and sour sauce
Oily mackerel goes well with the aroma and flavor of Asian spices. It is especially good with the famous sweet and sour sauce.
You will need:
- 4 fillets of mackerel;
- 2 tbsp. tablespoons of wheat flour;
- 500 ml of olive oil;
- 1 stalk of green onions;
- 2 teaspoons of soy sauce;
- 1 tbsp. a spoonful of rice vinegar;
- 3 tbsp. spoons of tomato ketchup;
- 1 teaspoon of Thai fish sauce;
- 2 tbsp. tablespoons of sunflower oil;
- 1 small head of red onion;
- 2 cloves of garlic;
- ginger root 2 - 2 ½ cm long;
- 300 g fresh pineapple;
- 1 hot red pepper;
- 1 teaspoon of cornstarch.
Cut each mackerel fillet into 4 pieces and roll into a roll, fasten with toothpicks. Peel the onion and cut into wedges. Cut the pineapple into small pieces. Peel and match the ginger root. Chop the garlic. Cut the pepper into slices.
Make the sauce. In a bowl, combine the vinegar, ketchup, and fish sauce. Dilute the mixture with 100 ml of cold water. Heat a tablespoon of sunflower oil in a wok. Add onion, garlic and ginger. Cook for about 30 seconds, then reduce heat to medium and add soy sauce. Add pepper and pineapple, cook for about 3-4 minutes. Mix the cornstarch with a tablespoon of cold water. Pour into wok, stir and cook until sauce thickens and glossy. Season with ground black pepper.
Mix flour with salt, roll fillet rolls until completely covered. Heat olive oil over high heat in a deep saucepan. Add the mackerel and fry for 1-2 minutes until golden crisp. Remove with tongs and place on a paper towel to remove excess grease.
Heat the sweet and sour sauce. When it starts to bubble, turn off and pour into deep bowls. Spread out the rolls and garnish with chopped green onions.
Smoked Mackerel Fish Cakes
These delicious crunchy patties pair well with a spicy horseradish and apple sauce. You will need:
- 500 g crumbly potatoes;
- 50 g unsalted butter;
- 400 g smoked mackerel fillet;
- ½ lemon;
- 2 tbsp. tablespoons of chopped dill greens;
- 1 ½ teaspoon English mustard
- 150 ml of cream with a fat content of about 20%;
- 2 teaspoons of white wine vinegar;
- 1 tbsp. a spoonful of grated horseradish;
- ½ Granny Smith apple;
- powdered sugar (to taste).
Peel potatoes and cut into small cubes. Boil the potatoes until tender, drain, season with 15 g unsalted butter and a pinch of salt, purée. Remove the skin from the smoked mackerel fillets, remove the bones and cut the meat into pieces. Mix mashed potatoes with fish, squeeze out lemon juice and add lemon zest, add dill and a teaspoon of mustard. Stir. Moisten your hands with water and form 8 fishcakes. Dip them in flour, place on a plate and cover with cling film. Refrigerate for 30 minutes.
While the patties are cooling, make the sauce. Whisk in the cream. Remove the peel and core from the apple, grate. Combine the cream, horseradish, grated apple, vinegar, and leftover mustard. Add some caster sugar if desired. Mix and refrigerate the sauce.
Melt the remaining butter in a wide skillet and fry the patties, turning them at least four times. Begin to turn over when a golden crust forms. Serve with young boiled potatoes and horseradish sauce.
Homemade smoked mackerel and potato salad
This is one of the most classic smoked fish salads. To prepare it you will need:
- 200 g smoked mackerel;
- 400 g of young potatoes;
- 100 g cream with a fat content of at least 22%;
- 1 teaspoon of grated horseradish;
- 1 lemon;
- 100 g watercress.
Wash young potatoes well and cook until tender in salted water right in the skins. While the potatoes are boiling, whip the cream and mix them with freshly squeezed lemon juice and horseradish, and season with ground black pepper. Since mackerel has a distinct salty taste, you should not add salt to the sauce. Remove skin and bones from smoked fish and break into flakes.
Drain the potatoes, cut the tubers in half or into quarters and cool slightly. Add the sauce and stir so that it covers each potato bite. Add mackerel and watercress. Mix gently. Serve warm.
