Mackerel in Vinaigrette Sauce

Name: Mackerel in Vinaigrette Sauce
Total time: 1 h
Yield: 6
Cuisine: Spanish Cuisine
Ingredients: 1 pcs Mackerel; 1,5 cups Olive Oil; 1 clove Garlic; 1 pcs Bay Leaf; 0,5 tsp Mixture Peppers; Rosemary; Chaber; 50 ml Apple Cider Vinegar; 1 pinch Salt

Cooking Time:

1 hour

Recipe Yield:

6 servings

Difficulty:

Medium recipe

Calories:
297 kcal

Mackerel in vinaigrette sauce – in Spain such an appetizer is not prepared from a single mackerel, it is made from at least 3-5 fish. This is a dish of Spanish cuisine, often served as an appetizer. Some homemakers preserve this appetizer, but it is probably better not to take the risk. It is better to prepare one or two and store them in the refrigerator, especially since the appetizer can be kept for 10 days. The herbs do not have to be fresh, dried ones can also be used.

Ingredients for Mackerel in Vinaigrette Sauce

Mackerel 1 pcs

Olive Oil 1,5 cups

Garlic 1 clove

Bay Leaf 1 pcs

Mixture Peppers 0,5 tsp

Rosemary

Chaber

Apple Cider Vinegar 50 ml

Salt 1 pinch

How to Make Mackerel in Vinaigrette Sauce

Step Title

Preparing and Boiling the Mackerel

Prepare the mackerel: cut off the head, remove the entrails, and rinse. Cut the fish in half if it is small, or into three parts if larger. Place the pieces in a pot, add the bay leaf and a pinch of salt, and cover with water. Cover with a lid and place over high heat. After boiling, cook for 5 minutes, no longer, to keep it juicy. Drain the water and transfer the fish to a rack to cool.

Step Title

Preparing the Vinaigrette Sauce

While the fish cools, prepare the sauce. Pour olive oil and apple cider vinegar into a pan, add a crushed but unpeeled clove of garlic. Add mixed peppercorns, a small amount of rosemary, and a sprig of thyme, fresh or dried. Place the pan over medium heat and cover with a lid. After it begins to boil, cook for another 4-5 minutes so the aroma of the herbs fully develops.

Step Title

Separating the Fish into Fillets

Remove the skin from the mackerel and carefully separate it into fillets, removing the bones. Work gently so the fish does not fall apart into small pieces. Shape neat, thick strips that will hold their form during storage and serving.

Step Title

Marinating and Storage

Transfer the prepared fillets to a container and pour the hot sauce over them. Cover with a lid and store in the refrigerator. In this form, the appetizer can be stored for up to 10 days, gradually absorbing the aromas of herbs and spices.

Tips for Mackerel in Vinaigrette Sauce

Use fresh or properly frozen mackerel with firm flesh and a neutral smell. Before boiling, carefully remove any remaining blood and dark membranes from the abdominal cavity to avoid bitterness. Do not overcook the fish, as prolonged boiling will make it dry and fragile, making it difficult to separate into fillets later.

When preparing the sauce, control the temperature. The olive oil should not boil vigorously, otherwise the herbs will lose their aroma and the vinegar will become sharp. Gentle heating is enough to extract the essential oils from the rosemary and thyme. Add the garlic crushed so it releases its aroma but does not burn.

Pour the sauce over the fish while it is hot but not boiling. This method allows the fillets to absorb the aromas more quickly while preserving their structure. After cooling, keep the container tightly closed to avoid unwanted odors in the refrigerator and to extend the storage time.

Frequently Asked Questions About Mackerel in Vinaigrette Sauce

You may use wine vinegar or mild white table vinegar. It is important to maintain the right balance of acidity so that the sauce remains harmonious and does not overpower the taste of the fish. Too concentrated vinegar can make the dish overly sharp.

The minimum marinating time is 8-12 hours in the refrigerator. During this period, the fish absorbs the aromas of herbs and spices. The most pronounced flavor is achieved after 1-2 days, after which the appetizer maintains stable taste qualities throughout the specified period.

Dried rosemary and thyme are suitable for preparing this dish. They have a more concentrated aroma, so they should be added in smaller amounts. Before use, dried herbs can be lightly rubbed between your fingers to activate their aromatic components.

Spanish Cuisine