Mackerel is a cheap and tasty fish that is healthy as well because it is full of the omega 3 fatty acids. In this recipe the fat mackerel is paired with a tart marinade and sweet onions. This preparation is very easy and perfect for summer, as it is served cold. It is a simplified version of a Venetian recipe called pesce in saor. I’ve posted about a sous-vide version of that before, but I realised you don’t even need sous-vide to get the same effect. With any fish recipe it is important not to overcook the fish. In this case it is impossible to overcook the mackerel, because the mackerel is cooked in the hot marinade. If you like you can add raisins, pine nuts, and cinnamon to turn this into pesce in saor, but it is great just like this.
fillets of 1 fresh mackerel of about 500 grams (1.1 lbs)
1 large onion, thinly sliced
160 ml (2/3 cup) dry white wine
60 ml (1/4 cup) white wine vinegar
1 Tbsp minced fresh flat leaf parsley
1 Tbsp extra virgin olive oil
salt and freshly ground black pepper
1 bay leaf
slices of lemon, for serving
When the marinade has been reduced, keep it hot (near boiling) over low heat. Arrange a layer of onions in a container that is just big enough to contain the mackerel fillets in a single layer. Arrange the mackerel fillets on top of the onions.
Cover and allow the mackerel to cook in the hot marinade while it cools off. Carefully turn the mackerel after half an hour. Transfer to the refrigerator and allow to marinate for at least 6 or up to 24 hours.
Looking for a fancy side dish made from leeks? Then look no further, because these leek tarts taste as great as they look and you can prepare them in advance.