After having suffered from a bad image for a long time, due to its pronounced taste, mackerel is back in favor on French tables. And what better season than summer to cook this fish, which is very good for health, since it is rich in Omega 3 and good fats … Inexpensive, it has delicious tender flesh and can be cooked at any time. sauces: grilled in the oven or barbecue, poached, pan-fried, in soup and even in rillettes. But it is in marinade that our culinary journalist Marion Sauveur invites you to discover it.
At the fishmonger, buy it with a keen eye. This is also valid for all fish, because that’s how we check their freshness. Its gills must also be pink and shiny. Her body should be firm and her skin shiny. It does not keep very long. Consider hollowing it out if you leave it in the fridge before cooking.
4 mackerel fillets
1 clove of garlic
2 sprigs of thyme
2 sprigs of rosemary
2 tablespoons of olive oil
15 cl of vinegar
15 cl of water
1 teaspoon of Espelette pepper
1 small tomato
1 small zucchini
Zest of a lemon
The steps of the recipe:
1. Prepare the marinade with vinegar, olive oil, garlic, thyme, rosemary. To give a little pep’s, add fresh ginger, cut into small dice.
2. Heat it up.
3. When it boils, pour over the mackerel fillets, flesh side (not skin side).
4. Leave to marinate in the fridge for at least 2 hours. The flesh of the fish will cook very slowly and will take a nice pink color. In the mouth, the fish will be very soft and its flesh will be half-cooked. This will avoid having a too strong taste of mackerel. And the skin will come off on its own.
5. Before serving, dice tomatoes and courgettes.
6. Toast some bread.
7. It only remains to serve this fillet of mackerel on a slice of toast, on which we have placed a few diced raw tomatoes and zucchini. Add some lemon zest to bring freshness.
If you don’t want to cook …
You can go to the dietetic table of chef Johan Thyriot, at Cures Marines de Trouville, the 1912 restaurant in Normandy. He cooks the Trouville mackerel and marinates it with white vinegar, water and Baie des Cimes, which is a Laotian berry with citrus notes. It is soft, tender and served with stewed carrots. Perhaps you will have the happiness of biting into its mackerel appetizer bite: a crisps made from the bone. It is very surprising but delicious.
Chef Johan Thyriot’s recipe
100 g of white vinegar
100 g of water
10 g of cîmes berry
A bit of arrowroot
Preparation of marinated Trouville mackerel:
Bring the vinegar and water to a boil, along with the berry.
Add arrowroot to thicken.
Then pour this boiling preparation over the mackerel fillets.
Let cool for 10 minutes in the open air, before placing the fish and their marinade in the refrigerator 2-3 hours.
Serve with a few steamed new carrots.
The preparation of mackerel bone chips:
Wash the edges.
Blanch them in cold water, before marinating them in sake and rice vinegar.
Then dry them in the oven. They are eaten like this or with a steamed mackerel fillet on top.