Information

Biscayan mackerel a la plancha


Here's how to make a simple plancha a feast! Surprise your friends with these biscayan mackerels a la plancha.

Ingredients for 6 people

  • 6 mackerels (have the fillets lifted by your fishmonger)
  • Olive oil
  • 1 sprig of thyme
  • 1 sheet of laurel
  • 2 sprigs of new onions
  • 4 podsgarlic
  • 15 cl of olive oil
  • 7 cl of red wine vinegar
  • Espelette pepper
  • Salt and pepper

For the biscayan sauce

  • 5 tomatoes
  • 1 pepper green
  • 120 g pimientos del piquillo (drained weight)
  • 100 g of Bayonne ham
  • 2 sprigs of new onions
  • 4 cloves of garlic
  • 15 cl of olive oil
  • 7 cl of red wine vinegar
  • Espelette pepper
  • Salt and pepper

Biscayan mackerel a la plancha

Drizzle the mackerel fillets with a dash of olive oil, add a sprig of thyme and a bay leaf and keep them in the refrigerator.

Prepare the sauce. Grind the tomatoes (boil them to peel them), collect only the flesh and cut it into cubes.

Peel and empty the green pepper. Cut the pimientos, green pepper and Bayonne ham into julienne (into thin strips).

Finely chop the spring onions and garlic. Sauté them in olive oil over low heat to lightly stew.

Add the green pepper, the pimientos, then the ham. Let cook gently, covered, for about fifteen minutes, stirring occasionally.

Then add the diced tomatoes and stew again.

Once the tomato is well melted and the peppers are cooked, add the red wine vinegar and a pinch of Espelette pepper. Add salt and pepper. Keep warm.

Collect the marinade oil from the mackerel fillets and pour it on the plancha, gently place the mackerel fillets on the skin side for 3 to 4 minutes, then turn them and cook them for 1 minute, flesh side down.

Serve immediately.

Recipe: Christian Etchebest -Photo Credit: Laurent Rodriguez -Pavillon France

What is a mackerel?

With its slender body and multiple iridescent colors, mackerel is a beautiful fish that lives up to 250 m deep. Appreciating cold water, it travels in spectacular schools, mostly foraging simply by swimming with its mouth open to filter the water and catch its prey.

Where is it fished? Mackerel is caught in the North East Atlantic, North Sea and it is also found in the Mediterranean.

How to choose it? It is sold whole, fresh, canned and sometimes smoked. The fresh mackerel can be recognized by the rigidity of its body, the shine of its skin and the metallic reflections that contrast with its white belly. It is best to eat this fatty fish as soon as you buy it, or store it for 24 hours in an airtight container on ice cubes, and for up to 2 to 3 months in the freezer.

What do you eat in mackerel? It is one of the richest fatty fish in omega 3s and is a very good source of vitamin D and B. Its flesh is also rich in minerals such as iron.

Did you know ? It is a slow growing fish, which is why it does not exceed 500g.

Average price per kilo: 8 to 10 euros / kg

Video: Giant Lobster Giant Crab u0026 Fresh Mackerel with Old Bay Seasoning (October 2020).