Mackerel recipes and cooking tips

 

Prep time	Cooking time	You ready	yield
30 minutes	1 hour 30 minutes	2 hours	Two

 

Ingredients

 

• 2 whole poached mackerel
• 1 medium-ripe tomato
• 2 inch cucumber
• 2 garlic cloves
• 5 or 6 fresh basil leaves
• 1 tablespoon extra virgin olive oil with a drizzle of bruschetta
• Sea salt and freshly ground black pepper
• 6 slices of French breadstick
• 2 basil decorations

 

instructions

 

1. After you set the mackerel aside to cool, you should prepare the salsa. This will give different flavors time to infuse before serving. Cut the tomato and cucumber in half and scrape off the seeds and pulp with a teaspoon. Finely diced meat and place in a small glass or stone bowl. Peel and dice one of the garlic cloves. Place the basil leaves on top of one and roll them like a carpet. Slice finely. Place the garlic and basil in a bowl and season with sea salt and black pepper. Scoop into oil, mix thoroughly, cover with plastic wrap and refrigerate until needed.
2. After the mackerel has cooled, use your hands to remove the mackerel from the water, one at a time. (Make sure the water is cool!) You may find that the meat has begun to separate from the bones. Either way, you can easily pull the meat off the bone in large pieces. The skin of the mackerel is thin and can be eaten, but if desired, you can remove it by simply rubbing it gently with the ball of your thumb. Be sure to remove and discard the heatsink.
3. Bake the slices of bread on both sides until golden brown. Peel and gently crush the second garlic clove. Rub it on top of each slice of bread and drizzle the slices with extra virgin olive oil. Season with salt and black pepper.
4. Divide the salsa evenly between the two small molds, decorate each one with basil branches, and place it on a plate with bruschetta. Place the mackerel fillets on bruschetta and serve.