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Categories:
mackerel salt flour vegetable oil olive oil onion bay leaf white wine tomato paste garlic white wine vinegar
Viewed: 26 - Published at: 2 years agoIngredients
- 2 1/4 pounds mackerel small
- coarse salt
- flour
- vegetable oil for frying
- olive oil
- 1 onion large, sliced
- 1 bay leaf
- 3 3/8 tablespoons white wine
- 3/4 cup tomato paste
- 2 garlic cloves
- white wine vinegar
Method
- Clean the mackeral and remove the guts and head.
- Divide in two parts for each preparation.
- Mackeral in Tomato Sauce Preparation:
- Season the mackeral with coarse salt and coat with flour.
- In a skillet, heat the vegetable oil, and fry the mackeral.
- Remove from pan and place on paper towels to remove excess grease.
- Heat a drizzle of olive oil in a large skillet, add the onion and bay leaf, and saute.
- When the onions are almost soft, add the white wine and tomato paste.
- Continue cooking on low heat while stirring until the onions are completely cooked.
- Place on top of the mackerels.
- Lemon Mackeral Preparation:
- Season the mackeral with plenty of salt and let sit for 10 minutes.
- Add water to a large skillet, and bring to a boil.
- Add the mackeral and cook for 5 minutes.
- Drain and remove the skin carefully.
- Remove lateral fish bones.
- Serve with baked potatoes and a salad.
