This traditional works as a first or second course as well as an appetizer.

People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 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
  • Salt

 

Preparation
  1. 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.
  2. 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.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy