A cheap and tasty dish

People :

4

Maceration time:

4 h

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 2 pieces of very fresh mackerel (or another oily fish)
  • 1 fresh fennel
  • ½ pineapple
  • 6 squeezed oranges 
  • 1 squeezed pink grapefruit
  • 1 squeezed lemon 
  • ½ bunch fresh dill
  • 4 C / c of trout eggs
  • 250 gr. coarse salt
  • 60 gr. sugar
  • Virgin olive oil
Preparation
  1. Fillet the mackerel. Mix the coarse salt and sugar together and pour half into a flat tray. Place the fillets over the mix, cover with the dill leaves (reserving a few for the garnish latter) than place the rest of the salt and sugar on top and marinate in the fridge for four hours.
  2. After marinating, rinse the salt water from the fillets then dry with a cloth and place the mackerel in olive oil until used. 
  3. Place the orange juice, grapefruit and lemon with sugar over a low heat and once it has reduced to half put in the diced pineapple and the fennel which has been cut into 8 pieces. 
  4. Allow to Confit for about 10 minutes then drain off the pineapple and fennel, now allow the juices to reduce until into turns into a syrup texture then cool.

Assembling the dish:

  1. Cut the fillets of mackerel into small scallops. Decorate the dish with the pineapple and fennel comfit around it.
  2. Place the fillets on top of a coffee spoon with some trout roe, citrus reduction and finally the leaves of dill.

Additional information

People :

4

Maceration time:

Preparation time :

30 min

Difficulty:

Easy