| |
|
What You Need:
(To Serve: 6)
|
|
|
|
3 one-pound mackerel, eviscerated, with heads removed but tails left on
2 medium-sized onions, thinly sliced and separated into rings
¼ cup finely chopped parsley
2 small bay leaves
1/8 teaspoon thyme
12 whole black peppercorns
1½ teaspoons salt
1 cup malt or white wine vinegar
1 cup cold water
2 tablespoons fresh lemon juice
Parsley sprigs
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 325°. Wash the mackerel inside and out under cold running water and pat them dry with paper towels. Lay the fish side by side in a shallow flameproof ceramic, stainless-steel or enameled baking pan just large enough to hold them comfortably.
|
2. Strew the onion rings, chopped parsley and bay leaves evenly over the fish and sprinkle them with the thyme, peppercorns and salt. Pour in the vinegar, water and lemon juice, and bring to a boil over high heat.
|
3. Then bake uncovered in the middle of the oven for 15 minutes, or until the fish are firm to the touch, basting them two or three times with the cooking liquid. Do not overcook. Let the fish cool to room temperature and cover tightly with foil or plastic wrap.
|
4. Marinate in the refrigerator for at least 6 hours. Brush the onions and seasonings off the fish and, with a slotted spatula, carefully transfer the mackerel to a platter.
|
5. To debone the mackerel for easier serving, divide the top layer into individual portions with a fish server without cutting through the spine. Leave the tail intact.
|
6. Lift up the portions with the fish server and a fork, and arrange them on a serving dish. Lift out the backbone in one piece and divide the bottom layer of fish into portions. Garnish each serving with a sprig of parsley.
|
|
|
|
|
