Fish aspic with algae "Sea Bay"
2020-08-13 / test@t
Grilled mackerel
Mackerel, cooked over an open fire, turns out to be very aromatic, with a smoke. You can pre-marinate the fish, but for an excellent taste, seasoning in the form of a small amount of salt, pepper and coriander is enough.
Ingredients
- mackerel with head - 1 pc. or 250 g
- rock salt - 3 g
- ground black pepper - 1 g
- ground coriander - 0.5 g
- vegetable oil - 10 ml
- lime - 35 g
- sugar - 1 g
- Tsitsmata sauce - 40 g
- thyme with stems - 2 g
STEP-BY-STEP COOKING RECIPE
Step 1
On the back of the mackerel, make 5 cuts at an angle of 30 ° with a depth of 0.7-1 cm.Start from the head, stepping back 1-1.5 cm.
Step 2
Gently salt and pepper the fish on all sides. Season the mackerel with coriander, brush with vegetable oil.
Step 3
Fry the fish on the grill until cooked and golden brown.
Step 4
Dip half of the lime cut side in sugar. Fry the lime with the sugar side in a preheated skillet without oil for 3-4 seconds until caramelized.
Step 5
Put the finished fish in the center of the dish for serving, put a sauceboat with Tsitsmata next to it. Place the limes, toasted side up. Decorate the fish with thyme sprigs.
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