A delicious evening meal rich in omega-6

People :

4

Preparation time :

20 min

Difficulty:

Media

Description

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Ingredients
  • 8 150g mackerels
  • 1 onion
  • 1 carrot
  • 3 cloves of garlic
  • Rosemary blossom
  • Thyme blossom
  • Oregano blossom
  • Laurel
  • 1/2 l. olive oil
  • 200 ml. white wine vinegar
  • Salt
  • Black peppercorns
Preparation
  1. Clean and fillet the mackerel.
  2. Saute thinly sliced carrots and julienned onion, whole garlic cloves, peppercorns, and herb blossoms over a medium heat.
  3. When the vegetables are softened, remove from the heat and add the mackerel fillets. Immediately add the vinegar. The oil should not be too hot while doing this.
  4. Once you’ve added the vinegar, remove the mackerels with the aid of a skimmer. Otherwise, they’ll be overcooked. Allow the mackerel and the marinade to cool.
  5. When both are chilled, add the mackerel to the marinade again. You can serve the mackerel immediately or hot.
  6. Serve the mackerel with a few tablespoons of marinade and decorate with fresh aromatic herb blossoms.
You can serve this marinade with a salad of lettuce leaves. Another more time-consuming option would be to prepare a rabbit stuffed with prunes in a marinade of aromatic flowers.Aromatic wine with intense aromas and a fine balance between acidity and exotic touches. Persistent in mouth, with body. For example, Raimat Chardonnay 2008 from Bodegas Raimat made with Chardonnay of D. O. Costers del Segre.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Media