Pour
4 personnes
Ingredients
3 mackerel weighing 200 g (8 oz) each (ask your fishmonger to fillet them) - 45 ml lemon juice (3 tbsp) - 45 ml orange juice (3 tbsp) - 15 ml sherry vinegar (1 tbsp) - 15 ml soy sauce (1 tbsp) - 30 ml grapeseed oil (2 tbsp) - 15 ml finely chopped fresh ginger (1 tbsp) - 2 ml Espelette pepper or strong paprika (1/2 tsp) - 15 ml chopped chives (1 tbsp) - 9 dried mint leaves
Basic preparation
Fleur de sel : Wash the mackerel fillets and pat them dry. Place them flesh-side down on a cutting board and cut them into thin stips 1 cm (1/2 inch) wide, holding the knife nearly parallel to the cutting board. Slide them into a dish using a flexible spatula.
Prepare the marinade : in a bowl, whisk
together the citrus juice, vinegar, soy sauce and oil. Add
the Espelette pepper or paprika and ginger and mix. Coat
the mackerel fillets with this sauce and let them marinate
for 30 minutes or longer in the refrigerator.
When it's time to serve the fish, garnish
with chives and mint leaves. Sprinkle with fleur de sel.
Accompany with country bread and salted butter.
The easiest way to prepare the ginger is
to grate it (about 50 g/2oz) or, better, cut it into tiny
cubes after having sliced it into sticks.
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© Olivier Roellinger - Maisons de Bricourt.
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