The mackerel is a fatty fish rich in benefits for our health. But how to cook it other than on the griddle or on the barbecue ? Discover 5 unique recipes based on fresh mackerel, that you absolutely must try, to delight your taste buds and cook healthily.
1. Mackerel Fillets with Old-Style Mustard and Kumquats
Here is a delicious sweet and salty recipe highlighting the significant benefits offered by mackerel fillets. The sharp flavors of the old-fashioned mustard are here softened by the tangy sweetness of kumquats, small citrus fruits native to Asia.
Ingredients:
- 4 fresh mackerel fillets
- 8 kumquats
- 2 tablespoons of old-fashioned mustard
- Salt, freshly ground pepper
- Olive oil
[bzkshopping keyword=”moutarde ancienne”]
Preparation:
- Preheat your oven to 180°C (th.6).
- Wash the kumquats and cut them in half lengthwise.
- Place the mackerel fillets flesh side down on a baking tray lined with parchment paper.
- Spread a spoonful of old-fashioned mustard on each fillet and arrange the half-kumquats on top.
- Drizzle with a stream of olive oil and bake for 15 minutes until the fish is baked to your liking.
- Serve hot accompanied by steamed vegetables or a sauté of crunchy vegetables.
2. Spicy Mackerel Balls with Pink Berries and Labneh
These mackerel balls are a true concentration of spices harmonizing perfectly with the pronounced taste of mackerel. The presence of labneh adds a welcome creamy touch.
Ingredients:
- 600 g of fresh mackerel meat (about 4 fish)
- 1 small bunch of flat parsley
- 2 tablespoons of desalted capers
- 2 level teaspoons of pink berries
- 4 tablespoons of labneh
- 1 egg
- Breadcrumbs, salt, pepper
[bzkshopping keyword=”capres”]
Preparation:
- Debone the mackerels using a pair of tweezers. Press them between your hands to remove as much water as possible. Finely chop the flat parsley, capers, and pink peppercorns. Mix in a salad bowl with the crumbled mackerel, the egg, and the labneh (or white cheese if you prefer).
- Salt and pepper. Form balls by rolling them in breadcrumbs. Heat some neutral oil in a pan and fry the mackerel balls until they are nicely browned. Serve hot with a homemade vegetable yogurt sauce and a bit of candied lemon.
3. Moroccan style mackerel skewers, mashed chickpeas
This colorful and refined recipe will delight not only your taste buds but also your guests during dinners with friends or family.
Ingredients:
- 4 whole mackerels
- 2 tomatoes
- 1 bunch of fresh coriander
- 1/2 red onion
- 1 preserved lemon
- 1 clove of garlic
- 2 teaspoons of ras el-hanout
- 400 g of chickpeas
[bzkshopping keyword=”ras el-hanout”]
Preparation:
- Start by preparing the preserved lemon mixture: chop it finely then mix it with the crushed garlic, ras el-hanout and a drizzle of olive oil. Cut the mackerel into equal-sized cubes, then drizzle them with the preserved lemon mixture.
- Drain the chickpeas and roughly blend them. Add the diced tomatoes as well as the sliced onion and a handful of finely chopped coriander.
- Thread the mackerel cubes onto skewers, then grill on a barbecue or in a pan for approximately 3 minutes on each side. Serve hot with Moroccan-style mashed chickpeas.
4. Mackerel tartare with Espelette peppers and capers
For a change from salmon or tuna tartare, dare to try mackerel tartare! With this original and full-bodied recipe, you will discover that you absolutely must know all the benefits of oily fish in a new and tasty light.
Ingredients:
- 200 g of mackerel meat (about 2 fish)
- The juice of a lime
- 1 shallot
- 1 teaspoon of Espelette pepper
- 1 tablespoon of desalted capers
- Some chives sprigs
- Salt, pepper from the mill, olive oil
[bzkshopping keyword=”piment espelette”]
Preparation :
- Cut the mackerel flesh into small cubes. Drizzle with lime juice. Finely chop the shallot and add it to the fish, along with the capers and chopped chives. Season with salt, pepper and add a pinch of Espelette pepper. Mix everything well and let it rest in the fridge for 1 hour.
- Arrange your plates using a circle, then drizzle with a stream of olive oil to make your mackerel tartare even more appetizing.
5. Puff Pastry Pie with Potatoes and Smoked Mackerel
Lovers of hearty and comforting dishes will be delighted by this rustic pie with balanced and melting flavors in the mouth.
Ingredients:
- 300 g of smoked mackerel meat (about 4 fish)
- 2 rolls of puff pastry
- 800g of potatoes
- 2 tablespoons of mustard
- 100 ml of fresh cream
- Sprigs of flat parsley, salt, freshly ground pepper
[bzkshopping keyword=”pomme de terre”]
Preparation:
- Peel the potatoes and cut them into thin slices. Roughly crumble the smoked mackerel flesh. Unroll a roll of puff pastry on a previously buttered pie dish. Spread it with mustard.
- Alternately stack layers of potatoes and mackerel, lightly salting and peppering each layer. Cover with the second roll of puff pastry, making sure to seal the edges well.
- Bake in a preheated oven at 210°C (th.7) for about 1 hour. Serve hot or warm, accompanied by a green salad for a fresh touch.