Tag: mackerel

Recipe Marinated mackerel in broth – Italian Cuisine


Ingredients

  • 2 mackerel
  • 300 g celery
  • 90 g spring onion
  • 30 g button mushrooms
  • 30 g tomatoes
  • 20 g water cress
  • 1 king prawn
  • lemon thyme
  • fresh oregano
  • garlic
  • parsley
  • lemon
  • chili pepper
  • pink pepper
  • caster sugar
  • Brown sugar
  • gelatin sheets
  • extra virgin olive oil
  • salt

FOR CLEARING
Fillet fish and peel the fillets.
Jumbled up200 g of fine salt, 80 g of granulated sugar and 20 g of brown sugar, lemon thyme and fresh oregano minced Spread some of this mixture in a baking dish, lay the fillets on it, cover them with the remaining mixture, seal the pan and place them to marinate in the refrigerator for 2 hours.

FOR THE SOUP
Put soak 7 g of gelatin in cold water.
Clean tomato, celery, mushrooms and spring onion and cut into small pieces.
Toasted in a saucepan, in a veil of oil, the bones of the mackerel, the prawn, 1 clove of garlic and chilli (photo 1) and blend with 1/2 glass of white wine. Add the vegetables (photo 2), then 1 glass of water and ice (photos 3 and 4).
United lemon zest, lemon thyme, parsley, fresh oregano; simmer for 20 minutes and filter everything with the Chinese colander (photo 5).
Dissolve the jelly squeezed into the still hot bottom (photo 6), let it cool, then place it in the freezer for at least 2 hours.
Defrost the bottom by placing it on a cloth stretched over a bowl, and let it drain in the refrigerator, obtaining a clear broth (photos 7 and 8).
Clean a spring onion, put it under vacuum with salt and sugar and cook at 85 ° C for 25 minutes. Cut it into diamonds.
Remove the mackerel fillets from the marinade, rinse and cut into small pieces.
Serve them in a deep plate with the warm broth, spring onion, a drizzle of oil, pink pepper and water cress.

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Risotto with mackerel and zucchini recipe – Italian Cuisine

Risotto with mackerel and zucchini recipe


Ingredients

  • 2 mackerel
  • 350 g Vialone nano rice
  • 2 courgettes
  • 2 spring onions
  • mint
  • vegetable broth
  • vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for risotto with mackerel and courgettes, cut one courgette into thin strips and grate the other into threads. Fillet the mackerel without removing the skin and cut the fillets into small pieces. Brown the chopped onions in a saucepan with a drizzle of oil; toast the rice for 2-3 ', sprinkle with the broth.

Add the courgettes and half of the mackerel. Add salt, add a tablespoon of vinegar and cook adding the broth a little at a time (about 1 liter in all), in about 15 '. Roast the courgette ribbons in a hot pan with 3-4 mint leaves.

In the same pan, unlit, place the remaining mackerel, blanching it for 1-2 '. Emulsify 2 tablespoons of oil, 2 tablespoons of vinegar, pepper and chopped mint leaves. Season the grilled zucchini with half of the emulsion. Stir in the rice with the remaining emulsion; complete with the courgettes and seared mackerel.

Mackerel and zucchini, the second light of the summer – Italian Cuisine


Mackerel and courgettes is a simple but very nutritious dish, perfect for these summer days because it rebalances the body thanks to the mineral salts of which this fish is rich.

Mackerel and zucchini it is a simple dish but rich in flavor, which is prepared in a short time and does not require special skills in the kitchen. This type of fish is one source of many nutrients which help rebalance our body in a period of the year when we are particularly exhausted and with energy on the ground. The combination with the zucchini then it makes this dish lighter and fresher.

Mackerel, not a poor fish at all

Mackerel is referred to as a poor fish, in reality, the definition was never more wrong than this. This blue fish, which is part of the Scombridae family and is also called mackerel or lacerto, is a very important source of mineral salts, proteins and Omega 3. Consistent consumption of mackerel helps check your cholesterol, protects against cardiovascular diseases and regulates the functioning of the thyroid gland thanks to the presence of iodine. In addition, mackerel is a fish that lives little and is therefore less subject to the accumulation of mercury. Not being bred does not even contain drug residues.

mackerel-zucchini-summer

The recipe for mackerel and zucchini

Ingredients

400 g mackerel fillets, 5 courgettes, sage, rosemary, pine nuts, 1 shallot, mayonnaise, rustic mustard, bay leaf, apple vinegar, extra virgin olive oil, brown sugar, salt.

Method

Clean the courgettes, cut them into pieces and blanch them in a pan with a drizzle of extra virgin olive oil for 5 minutes, add a sage leaf, a bay leaf, a sprig of rosemary and 2 tablespoons of pine nuts that you have previously toasted. Add 4 tablespoons of apple cider vinegar, mix and add 10 g of brown sugar. Let it cook for two minutes. In a bowl, mix 2 tablespoons of rustic mustard with one of oil, chopped shallot, 1 tablespoon of mayonnaise and 1 of water. Keep aside. Put the mackerel fillets on the skin side in a pan with a drizzle of oil. Add salt and cook for 5 minutes then turn them, turn off the heat and let them rest for 4 minutes. Serve with the sautéed courgettes and the mustard sauce.

Pairings with mackerel and courgettes

You can try the combination of mackerel and zucchini in these too cavatelli, in a risotto, or in the recipe mackerel and sweet and sour zucchini with mustard sauce or with macadamia mayonnaise.

In the tutorial you will find some more tips for cooking mackerel

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