Mackerel Cured In Olive Oil Food

MACKEREL IN OLIVE OIL

Steps:

• Cut each mackerel fillet into three pieces.
• Peel and slice the carrots diagonally into ½-inch thick pieces.
• Cut the pickles, olives, and shallots in half if they're too big for one bite.
• Smash the garlic and remove the peel.
• Peel a small knob of ginger, then grate or mince.
• Make the sauce by combining ¼ cup of water, vinegar, extra-virgin olive oil, fish sauce, paprika, salt, sugar, and ginger in a cup or bowl.
• In a sauté pan, arrange the fish on the bottom.
• Add the carrot slices, sweet pickles, olives, shallots, garlic, bay leaves, and chilies. There won't be any mixing involved, so make sure you lay them out evenly.
• Pour the prepared sauce and add pepper to taste.
• Set to medium heat, cover, and let it simmer for about 30 minutes until the carrots are tender.
• Taste the sauce and adjust - you may need to add more sugar, salt, or ground pepper. If it's too watery, cook for a few more minutes uncovered to let some of the water evaporate.
• If you are like me (and a million other Filipinos), I will enjoy this over a bowl of hot steaming rice.
• You can also serve it with pasta, potatoes, or use in sandwiches. As an option, you can add a squeeze of lemon.

MACKEREL CURED IN OLIVE OIL

Steps:

• Lay the mackerel in a single layer in an 11- or 12-inch skillet, preferably stainless steel. The pan should be just big enough so that the fish fillets, nestled side by side, cover the bottom. Pour 2 cups or more water and the lemon juice over the fillets to cover them, and sprinkle half the peppercorns and 1 teaspoon of the salt over.
• Set the pan over medium heat, and bring to a slow rolling boil. Turn down the heat, and simmer gently for 15 minutes.
• Prop up a large wooden or plastic cutting board at a moderate angle, tipping toward the sink. When the fillets are done (to check: the point of a knife should slip through the center easily), remove them carefully from the pan with a slotted spatula and lay them on the board. Let them drain and cool completely.
• Select a shallow glass or ceramic dish that will just hold the fillets in one layer, or you can use a smaller, slightly deeper dish that will accommodate two layers of fillets. Arrange the mackerel in whichever dish, sprinkle each layer lightly with salt and the remaining peppercorns, and pour in enough of the olive oil to cover the fillets.
• If you are using the mackerel the same day, let it marinate for 2 to 3 hours at room temperature. Otherwise, cover securely with plastic wrap and store for up to a month in the refrigerator. Bring back to room temperature 2 hours before serving.

MARINATED MACKEREL WITH GREEN OLIVE & CELERY DRESSING

Steps:

• Lay the mackerel fillets, skinside down, in a shallow dish, then sprinkle with the fennel seeds and 1 1/2 tbsp flaky salt, making sure you cover the fish evenly. Cover with cling film and put in the fridge for 1 hr, then remove, wash off the salt and fennel seeds, and pat the fish dry with kitchen paper.
• Return the fish to the shallow dish, skin-side up, pour over the olive oil and scatter over the shallots. Put the sugar, lemon juice and vinegar in a small saucepan and bring to the boil, then pour the hot liquid over the fish. Leave to cool, cover in cling film and put in the fridge to marinate overnight.
• The next day, remove the fish from the fridge 1 hr before serving to bring it to room temperature, then transfer to a serving plate. Stir in the olives, celery and celery leaves. Leave for a few mins, then serve with lemon wedges and a couple of spoonfuls of crème fraîche.

MACKEREL WITH LEMON OLIVE OIL AND TOMATOES

Steps:

• Make the oil: In a small saucepan over medium heat, warm the olive oil and lemon zest until you see the first tiny bubble appear on the side of the pan. Immediately turn off heat. You don't want the mixture to simmer.
• Let infuse for at least 20 minutes (and preferably an hour) before using; you do not have to strain it. Oil can be made up to a month in advance. Store in a sealed jar at room temperature.
• When ready to prepare the fish, heat oven to 425 degrees. Place the basil leaves on a rimmed baking dish and arrange fish on top. Sprinkle fish with salt and pepper, then drizzle the lemon oil over the fillets. Top with olives. Scatter tomatoes around the pan.
• Roast until the fish is just cooked through, 5 to 7 minutes for thin fillets and up to 12 minutes for thick fillets.
• Cut naked lemon into wedges. Serve fish drizzled with more lemon oil, garnished with lemon wedges and torn basil leaves.