Homemade pickled mackerel
The homemade pickled mackerel are delicious and full of healthy nutrients.
The mackerel season in Spain is from February to May approximately, but you can freeze them, as I did, and make them at any time of the year.
It is a dish, as I said, very nutritious It provides us with high quality proteins, cardio-healthy omega 3 fatty acids, selenium, phosphorus, vitamin B12, B6, niacin and vitamin
Besides, as they are pickled, they last for several days in the refrigerator and are very useful to improvise a lunch or dinner.
INGREDIENTS: (for 4 servings)
- 2 mackerels in boneless fillets (ask the fishmonger to prepare them for you)
- 200 ml extra virgin olive oil
- 100 ml vinegar
- 3 cloves garlic
- 2 carrots
- 1 large spring onion
- Handful of black peppercorns
- 1 teaspoon paprika
- 3 bay leaves
- Flour
- Salt
- Pepper
STEP BY STEP RECIPE: (click here to see video-recipe)
- Season the mackerels with salt and pepper and dredge them in flour.
- Pour the oil in a frying pan and heat over medium heat.
- Brown the mackerels on both sides, 1 minute on each side.
- Remove to absorbent paper and place them in a large container.
- In the same oil of the frying pan, first brown the chopped garlic over low heat so that it does not burn.
- Add the julienned onion and the diced carrot, a little salt and paprika and cook for 5 minutes.
- Increase the heat a little, add the vinegar, being careful that it may splash, add the bay leaves, lower the heat again and cook for another 10 minutes.
- Pour everything on top of the mackerel fillets, which with the heat of the sauce, will finish cooking without being dry.
- Reserve in the refrigerator.
- The marinades are best when left to rest.
Isn't it so complicated? I advise you to eat these homemade pickled mackerel when it is in season and you will see what delicious and tasty meat they have.
I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.
With all my love,
Mireia Alum
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