Quick spicy salted mackerel
4 servings
80 minutes
Quick spiced mackerel brine is an exquisite recipe from French cuisine that reflects the sophistication of simple ingredients. Mackerel soaked in a spiced brine with fragrant and black pepper, bay leaves, and onion acquires a rich, slightly tangy flavor with subtle spicy notes. This curing method reveals the fish's natural tenderness and enhances its vibrant sea aroma. Due to the short brining time, the mackerel retains its juiciness, while moderate saltiness makes it an ideal snack for a glass of white wine or fresh baguette. The dish fits perfectly into festive gatherings or serves as a stylish element in gastronomic tastings.
1
Put salt, bay leaf, pepper, and an onion cut into 4 parts in the pot. Pour in hot water.
- Salt: 7 tablespoons
- Bay leaf: 7 pieces
- Black peppercorns: 7 pieces
- Allspice peas: 7 pieces
- Onion: 1 head
- Water: 1.5 l
2
Bring to a boil. Cook until the onion falls apart into petals (about 10 minutes).
3
Cool the brine.
4
Cut the mackerel into pieces about 1 cm wide and place it in the cooled (slightly warm) brine for 50 minutes.
- Mackerel: 1.2 kg
5
Fish must be removed from the brine to avoid becoming too salty. Store in a closed container.