4 small, whole fresh mackerel a 350 g or
2 large, whole fresh mackerel a 700 g
Dressing for fish and salad:
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 tablespoons white wine
4 snack red peppers in strips
8 small red tomatoes, boatly cut
1 red hot chile peppers, finely cut
4 cloves garlic, finely cut
2 spring onions, finely cut
1 tsp. salt, maybe 2 tsp.
1 tsp. sugar
1 tsp. coarse, black pepper from the mill
2 twigs rosemary
150 g creamy cheese slices such as:
Goat cheese or sheep cheese which is Fetaost or
Danish cheese made from cow milk which is Apetina
Full-grain rye bread with pepper-tomato salad for lunch
or potato salad for main course
Fresh mackerel just to put in the oven
Procedure without liability: Mackerel were gutted and fillets, so they have no bones, but leave the skin on. Above mentioned dressing is spread on the bottom of a dish and of fillets and salad. Fillets placed in the dish with skin side down, and sprinkled with a little salt, sugar and coarse black pepper. Cover the mackerel with a creamy cheese in slices, such as Greek Feta cheese or Danish Apetina cheese. Sprinkle with rosemary twigs and cover the dish with film before you place it in the refrigerator while preparing the salad. Fry the mackerel fillets in a pre-heated oven at 200 ° C for 30 to 35 minutes.
If you do not have an oven with you on the fishing trip, use a grill pan. The best way to cook fish fillets is to cook the skin side until the meat is white. Is the fillets very thick reversed and they finally get approx. 30 seconds on the meat side.
No rule without exception. If you do not catch mackerel, you can use smoked mackerel. In this case you do not use the above dressing for smoked mackerel. Clean the mackerel for fish bones. Cut the head and tail with a sharp knife. Part fish in two pieces lengthwise and remove the backbones and side bones gently out. Use a fork or two to do it. Let the fish stay on the skin. Warm mackerel fillets on the skin side in butter on a medium hot frying pan for approx. 4 minutes. They are smoked.
Extras: Full-grain rye bread with butter and a good pepper-tomato salad with a creamy cheese, Feta cheese Greek or Apetina cheese Danish, is well suited to the dish. For main course served with potato salad after this recipe: Whipping A38 and a little mayonnaise together with lemon juice, nutmeg, Dijon mustard, finely cut onion and or finely cut chives. Cut the boiled, cold potatoes in slices and mix them into the dressing. Season with salt and white pepper.
Drink: A cold beer and a snaps for lunch. White wine for main course.