Cold mackerel and peashoots salad |
Preparing to poach a whole mackerel in heavily salted water |
One gutted but otherwise whole mackerel
Sea salt
Generous handful of peashoots or other salad greens
1 medium tomato
3" piece of cucumber
Fresh basil to garnish
3 angled slices of French bread stick
1 clove of garlic
Extra virgin olive oil
Freshly ground black pepper
Poached mackerel is removed from the cooled water |
Put the mackerel in a very large pot. Season with plenty of sea salt and pour in enough cold water to ensure the mackerel is comfortably covered. All you do after that is heat until the water only just starts to simmer. Turn off the heat, put the lid on the pot and leave it alone to cool completely for two to three hours.
Flesh easily comes off the cooked and cooled mackerel |
Tomato and cucumber is roughly chopped for salad |
Toast the slices of bread on both sides. Peel and lightly crush the garlic clove and rub it over the hot top of each slice. Drizzle with extra virgin olive oil, season with sea salt and black pepper and your tasty meal is ready to serve.
Mackerel and peashoots salad with bruschetta |
No comments:
Post a Comment
Thanks for visiting - I look forward to reading your comment!