2020-08-13 / test@t

Mackerel with leek on ciabatta

This fish will be accompanied by a classic rustic salad of tomatoes, cucumbers and sweet onions with a dressing of aromatic sunflower oil.

Ingredients

2 large mackerels
1 large ciabatta or 2 small
2 large stalks of leeks
80 g butter
red Abkhaz adjika, optional
0.5 tsp. curry powder and paprika
salt, freshly ground black pepper
1 lemon

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat oven to 190 ° C. Fillet the mackerel, remove the intercostal bones, salt and pepper the fillets on both sides. You can grease the side without the skin with adjika.

Step 2

Cut the ciabatta in half lengthways (and the large one in half as well). Dry the ciabatta in the oven until lightly golden brown, 5-7 minutes.

Step 3

Slice the white leek and 3–4 cm green rings very thinly. Melt the butter and a pinch of salt in a skillet and simmer the leeks over low heat for 10 minutes. Season with paprika and curry, remove from heat.

Step 4

Line a baking sheet with baking paper. Place the cut side up on the ciabatta paper. Spread the leeks and butter on the ciabatta. Leek - mackerel fillet. Place a whole lemon next to it.

Step 5

Roast the mackerel on the ciabatta for 10 minutes. When serving, sprinkle with baked lemon juice.

Cooking time

35m

Servings

Catalog