Mackerel is a fish with a very powerful taste and very versatile. Today I cooked it with green peas puree and fennel salad.

Ingredients:

  • 2 mackerels
  • 4 garlic cloves
  • grated ginger
  • 1 tablespoon of soy sauce
  • the queues from a handful of parsley
  • pepper
  • juice from 1/2 lemon
  • salt
  • pepper

For green peas puree:

  • 1 bag of green peas
  • 1 tablespoon of lemon juice
  • 25 g butter
  • salt
  • pepper

For fennel salad:

  • 1 fennel
  • 1 handful of parsley
  • 1 handful of valerian
  • juice from 1/2 lemon
  • olive oil
  • salt
  • pepper

Thread and remove the bones from the fish.

I marinated the mackerel with a mixture of crushed garlic and grated ginger, a little soy sauce (light, not dark), the chopped queues from a handful of parsley (I use them because I don’t like to throw them and their flavor is very intense), salt, freshly ground pepper and juice from half of lemon.

For green peas purée, I put a pot of water on the fire, I added salt, and when the water started to boil, I put the green peas (frozen) and boiled it according to the instructions on the bag. When it was ready, I kept half a cup of the water in which it boiled, I poured the peas, put salt, pepper, a little lemon juice and poured it with the blender. I put butter for taste and shine and left the puree aside.

For the salad, I sliced the fennel and I chopped the parsley leaves. I also put in salad a handful of valerian. I squeezed the other half lemon, put salt, pepper, olive oil, mixed, and so I finished the salad.

Heat oil in a frying pan. Fry the mackerel: 2 minutes on the part with the skin and for 1:30 minutes on the other side.

In the plate, first I put the puree, then salad and finally the fish.

Mackerel Fillets With Green Peas Purée And Fennel Salad
 
Mackerel is a fish with a very powerful taste and very versatile. Today I cooked it with green peas puree and fennel salad.
Author:
Ingredients
  • 2 mackerels
  • 4 garlic cloves
  • grated ginger
  • 1 tablespoon of soy sauce
  • the queues from a handful of parsley
  • pepper
  • juice from ½ lemon
  • salt
  • pepper
For green peas puree:
  • 1 bag of green peas
  • 1 tablespoon of lemon juice
  • 25 g butter
  • salt
  • pepper
For fennel salad:
  • 1 fennel
  • 1 handful of parsley
  • 1 handful of valerian
  • juice from ½ lemon
  • olive oil
  • salt
  • pepper