Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds. Today, recipes for cooking mackerel.
Marion Sauveur, every day, you cook local products. Today it is a fish ...
"Yes, the mackerel! It is easy to recognize, with its streamlined and striped body, with gray-blue reflections. It lives in shoals, which facilitates its capture, even if it is very lively. It is found on all our coasts from the North Sea, to the Mediterranean, passing by the Atlantic. It has long suffered from a bad image, particularly because of its pronounced taste, while it is a very good fish for health, since 'it is rich in Omega 3, in good fats, especially in summer, it is inexpensive and it has a tender flesh.
At the fishmonger, buy it with a keen eye. This is valid for all fish. This is how we check their freshness. Its gills must also be pink and shiny. Her body should be firm and her skin shiny. It does not keep very long. Consider hollowing it out if you leave it in the fridge before cooking.
The great thing about mackerel is that it can be cooked in all sauces: grilled in the oven or on the barbecue, poached, pan-fried, in soup and even in rillettes.
How are we going to cook this mackerel?
Marine. It's perfect right now, since it's a fresh dish.
We start by making the marinade: with vinegar, olive oil, garlic, thyme, rosemary and, to give a little pep's, fresh ginger, cut into small cubes.
We heat it, then when it boils, we pour it over the mackerel fillets on the flesh side (and not on the skin side).
Leave to marinate in the fridge for at least two hours. The flesh of the fish will cook slowly and take on a pink color. In the mouth, the fish will be very soft. Its flesh will be half-cooked, which avoids having a too pronounced taste of mackerel. And the skin will come off on its own.
It only remains to serve this fillet of mackerel on a slice of toast, on which we have placed a few diced raw tomatoes and zucchini. Some lemon zest to bring freshness. And we bite!
Ingredients
- 4 mackerel fillets
- 1 clove of garlic
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 2 tablespoons of olive oil
- 15 cl of vinegar
- 15 cl of water
- 1 teaspoon of Espelette pepper
- Ginger
- 1 small tomato
- 1 small zucchini
- lemon zest
Do you have an address to taste marinated mackerel without having to wait?
Yes ! An additional dietetic table: that of chef Johan Thyriot at Cures Marines de Trouville, the 1912 restaurant in Normandy. He cooks mackerel from Trouville. He marinates it with white vinegar, water and Baie des Cimes, a Laotian berry with citrus notes. It is soft, tender and served with stewed carrots.
Perhaps you will have the happiness of biting into its mackerel appetizer bite: a crisps made from the bone. It is very surprising but delicious.
Chef's recipe: Mackerel with escabeche revisited by Johan Thyriot
Ingredients
- 100g of white vinegar
- 100g of water
- 10g peak berry
- a little arrowroot
- mackerel fillets
Production
Bring the vinegar and water to a boil, along with the berry.
Add arrowroot to thicken.
This boiling preparation is then poured over the mackerel fillets. Leave to cool for ten minutes in the open air, before placing the fish and their marinade in the refrigerator for two to three hours.
Serve with a few steamed new carrots.
Mackerel bone chips
Wash the edges. Blanch them in cold water, before marinating them in sake and rice vinegar.
Then dry them in the oven.
They are eaten like this or with a steamed mackerel fillet on top.