Balyk-ekmek with mackerel
4 servings
60 minutes
Recipe by Maxim Grachev, chef of the Blau cafe.
1
Bake the tomato in the oven. Carefully remove the stem, salt the resulting cavity, and place the tomato in an oven preheated to 180 degrees for 20-25 minutes.
- Tomatoes: 1.5 piece
- Salt: to taste
2
Mix the flesh of the baked tomato and cream cheese in a one-to-one ratio.
- Tomatoes: 1.5 piece
- Cremette cheese: 100 g
3
Remove the bones from the mackerel fillet.
- Mackerel: 1 piece
4
Cut the fillet in half.
- Mackerel: 1 piece
5
Pour olive or sunflower oil into a well-heated pan.
6
Salt the fillet.
- Salt: to taste
7
Place the mackerel in the pan skin side down.
- Mackerel: 1 piece
8
While the fish is frying, prepare the salad. Cut half a tomato into half rings.
- Tomatoes: 1.5 piece
9
Remove the core from the onion and slice it into half rings.
- Red onion: 0.5 piece
10
Cut the cucumber into half-moons.
- Cucumbers: 0.5 piece
11
Combine the vegetables in a bowl, drizzle with olive oil, and sprinkle with sumac and black pepper.
- Sumac: to taste
- Ground black pepper: to taste
12
After three minutes, flip the fish – let it sit in the pan for another minute.
- Mackerel: 1 piece
13
Cut half of the baguette in half and spread cream cheese with tomatoes on both sides.
- French baguette: 600 g
- Cremette cheese: 100 g
14
Place the mackerel on the bottom part of the baguette.
- Mackerel: 1 piece
15
Place the salad on top of the fish.
- Tomatoes: 1.5 piece
- Red onion: 0.5 piece
- Cucumbers: 0.5 piece
16
Water the salad with lemon.
17
Cover with the second half of the baguette.
- French baguette: 600 g
18
Place the sandwich on a warm skillet for a minute.