Nutrition Facts
4 servings
4
Recipe for Glazed Mackerel with Honey and Soy, Vegetable Puree
I saw some beautiful mackerel at the fish market, so I had the fillets taken off and skipped the part I'm not very good at.... Dive into this sweet and savory recipe full of flavors with this fish, which is excellent for health, particularly rich in omega 3, and very economical.
Ingredients
8 raw mackerel fillets
1 large organic onion
4 liquid honey
4 soy sauce
6 dry white wine
6 white wine vinegar
3 organic olive oil
100 butter
10 liquid crème fraîche
50 dried raisins
50 toasted pine nuts
salt, pepper
800 potatoes
2 organic tomatoes
2 organic long zucchinis
5 flat-leaf parsley organic
Directions
1
Warm the honey and soy sauce and mix well. Let it cool and pour the sauce over the mackerel fillets. Marinate for an hour.
2
In the meantime, peel and wash the potatoes, and cut them into large cubes. Peel the zucchini and cut them into thick slices. Wash the tomatoes, cut them into quarters, and remove the seeds. Submerge these vegetables in a pot of boiling salted water and let cook for about 25 minutes.
3
Rehydrate the raisins in white wine. Peel and slice the onion, then soften it for 10 minutes in a pan with 30 g of butter until golden. Add the vinegar and continue cooking for 5 minutes. Sprinkle with pine nuts and drained raisins. Brown everything for 3 minutes over high heat.
4
Drain the vegetables and pass them through a food mill. Add the remaining butter and then the cream. Season with salt and pepper. Heat the oil in a large skillet. Place the well-drained mackerel fillets skin-side down. Cook for 3 minutes over high heat. Flip them over and pour the marinade on top. Allow to caramelize.
5
To finish, serve hot on the vegetable puree. Sprinkle with onion condiment and chopped parsley. Enjoy your meal!
Ingredients
Ingredients
8 raw mackerel fillets
1 large organic onion
4 liquid honey
4 soy sauce
6 dry white wine
6 white wine vinegar
3 organic olive oil
100 butter
10 liquid crème fraîche
50 dried raisins
50 toasted pine nuts
salt, pepper
800 potatoes
2 organic tomatoes
2 organic long zucchinis
5 flat-leaf parsley organic
Directions
Directions
1
Warm the honey and soy sauce and mix well. Let it cool and pour the sauce over the mackerel fillets. Marinate for an hour.
2
In the meantime, peel and wash the potatoes, and cut them into large cubes. Peel the zucchini and cut them into thick slices. Wash the tomatoes, cut them into quarters, and remove the seeds. Submerge these vegetables in a pot of boiling salted water and let cook for about 25 minutes.
3
Rehydrate the raisins in white wine. Peel and slice the onion, then soften it for 10 minutes in a pan with 30 g of butter until golden. Add the vinegar and continue cooking for 5 minutes. Sprinkle with pine nuts and drained raisins. Brown everything for 3 minutes over high heat.
4
Drain the vegetables and pass them through a food mill. Add the remaining butter and then the cream. Season with salt and pepper. Heat the oil in a large skillet. Place the well-drained mackerel fillets skin-side down. Cook for 3 minutes over high heat. Flip them over and pour the marinade on top. Allow to caramelize.
5
To finish, serve hot on the vegetable puree. Sprinkle with onion condiment and chopped parsley. Enjoy your meal!
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN