- 8 small mackerel
- 2 cloves garlic
- A bunch of garlic sprouts
- 1 tray of mini carrots
- 1 leek
- 1 spring onion
- Olive oil
- Sherry Vinegar
- 1 tablespoon pink peppercorns
- In a saucepan, heat plenty of olive oil, and caramelize the carrots, whole garlic cloves, sliced onion, chopped leek and garlic sprouts, sliced into medallions.
- Allow the vegetables to caramelize for about 6-8 minutes over medium heat. When they begin to soften, add the pepper and cleaned and boned mackerel fillets (ask your fishmonger). Remove the saucepan from heat and add a good splash of sherry vinegar. This dish can be served warm or allowed to cool before serving.
Serve with a salad or pickled vegetables. Try this recipe with other fish, or rabbit meat, quail, etc. In this case the dish will require a longer cooking time before adding the vinegar.