Today's lunch was mackerel. What a beautiful fish! And cheap too.
Ingredients:
Mackerel
Chilli
Dill
Lemon
Salt
Beetroot
Red wine vinegar
Cream
Dill/Parsley
Salad leaves
Olives
Olive oil
Bread
Method:
Fillet the mackerel (see this guide on filleting mackerel) and remove the skin. Chop into small pieces. Chop the chilli and the dill. Mix it all together in a bowl with the lemon juice and season it lightly. Leave to stand for at least 5 minutes. The lemon juice effectively "cooks" the mackerel, but it still has that raw texture.
Mix the beetroot in a blender with the red wine vinegar, a splash of cream and the herbs. It should be sweet, sour, creamy and colourful, but it should still have some rough texture.
Make a simple salad of leaves and olives tossed with olive oil, and well seasoned.
Serve with fresh, warm bread.
No comments:
Post a Comment