Mackerel is one among my favorite oily fish, but it surely does want one thing to chop via all that richness. Escalivada is simply the ticket. Ideally, char the peppers and aubergine on a barbecue, to get that genuine smoky flavour, but when want be an oven will do the job properly, too. This dish captures the essence of a scorching summer time’s day, with the roast greens within the escalivada taking centre stage. This punchy heat salad can be nice with roast hen, pork chops or just by itself with numerous crusty bread.
Chilli-spiked escalivada with fried mackerel
Prep 10 min
Cook dinner 1 hr 15 min
Serves 4
Should you like extra of a kick, add a pinch of chilli flakes and half a teaspoon of scorching smoked pimentón to the escalivada as a substitute of the purple chilli.
1 giant aubergine
2-3 peppers – a mixture of purple and yellow ones, ideally
8 giant vine tomatoes
1 purple onion, peeled and minimize into fats wedges
6 garlic cloves, unpeeled
1 purple chilli, halved lengthways
Salt and black pepper
1 tbsp olive oil, plus somewhat further for the fish
4 sprigs oregano, leaves stripped
4 sprigs recent thyme
1 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
8 mackerel fillets
Warmth the oven to 210C (190C fan)/410F/fuel 6½. Prick the aubergine throughout with a fork and put it in a roasting tin with the peppers, tomatoes, onion wedges, garlic and chilli. Season generously, add the olive oil, toss to coat, then scatter over the recent herbs.
Roast for an hour, till all of the greens are charred and really tender. Peel off and discard the pores and skin from the aubergine and peppers, and scrape out the pith and seeds from contained in the peppers, saving as lots of the cooking juices as potential. Tear the aubergine and pepper flesh into tough strips and return them to the oven tray. Squeeze the garlic out of its papery skins, and add the tender flesh to the tin, too. Pour the sherry vinegar and extra-virgin olive oil everywhere in the roast greens, then toss to coat.
Put somewhat oil in a griddle or giant frying pan on a medium-high warmth. Season the mackerel on either side, then fry the fillets pores and skin facet down for 2 to a few minutes, till crisp. Flip over, fry for only a minute or two extra, till simply cooked via, then serve with the nice and cozy escalivada and a few crusty bread to mop up all these pretty juices.
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