Smoked Mackerel with Currant Shallot Sauce
Smoked mackerel with currant shallot sauce is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 large freshly smoked mackerels (from the fishmonger)
- 8 bay leaves
- 2 lemons
- 300 g currants
- 5 shallots
- 2 tbsp sugar
- lime juice
- Salt
- 1 chili pepper
Instructions
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1.
Cut each mackerel four times on both sides. Wash the lemons and slice one into thin wedges; squeeze out the juice from the other. Drizzle the lemon juice over the fish so it seeps into the cuts. Then pierce one side with a lemon wedge and a bay leaf. Let sit.
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2.
For the sauce, wash the currants and separate them from their stems. Peel the shallots and cut them into thin slices. In a small pot heat 4 tbsp of water. Add the currants and shallot slices. Stir in the sugar and simmer gently covered over low heat for 5 minutes.
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3.
Wash the chili pepper, remove the stem end, halve it, discard the seeds, and slice into very thin strips. Add the chili to the currants and simmer for another 4 minutes. Remove the pot from the stove and season with lime juice and salt. Let cool. Serve the mackerel with the sauce and garnish with lime wedges and mint.
