Mackerel Gravlax with Roasted Red Pepper Puree

Name: Mackerel Gravlax with Roasted Red Pepper Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 teaspoon balsamic vinegar; 1 bunch cilantro sprigs; 2 Tbsps cilantro leaves; 567 grams mackerel fillets; 2 mediums red bell peppers; 3 Tbsps fine sea salt; 118 milliliters thinly sliced shallots; 3 Tbsps sugar

You can never have too many main course recipes, so give Mackerel Gravlax with Roasted Red Pepper Puree a try. One portion of this dish contains about 15g of protein, 6g of fat, and a total of 140 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have balsamic vinegar, mackerel fillets, shallots, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. This recipe is typical of Scandinavian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Run fingers along the flesh side of fillets; remove any pin bones with a pair of kitchen tweezers. Turn fillets over; score skin by making 4 (1-inch) crosswise cuts in each fillet with a sharp knife.

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Knife

Combine salt and sugar in a small bowl.

Ingredients you will need

Sugar

Salt

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Bowl

Sprinkle 1 tablespoon salt mixture over skin side of each fillet; let stand 10 minutes.

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Salt

Arrange half of cilantro sprigs in a 13 x 9-inch glass or ceramic baking dish. Arrange fillets in a single layer, skin side down, on top of cilantro.

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Cilantro

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Baking Pan

Spread remaining salt mixture over flesh side of fillets; top evenly with shallots and remaining cilantro sprigs. Cover loosely with plastic wrap.

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Cilantro

Shallot

Spread

Salt

Wrap

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Plastic Wrap

Place a cast-iron skillet or other heavy object on top of fillets to weigh them down; refrigerate 24 hours.

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Frying Pan

Remove skillet; set aside. Uncover fillets; drain any accumulated liquid. Carefully turn fillets over; cover loosely with plastic wrap.

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Wrap

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Plastic Wrap

Frying Pan

Place skillet or heavy object on top of fillets; refrigerate 24 hours.

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Frying Pan

Preheat broiler.

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Broiler

Cut bell peppers in half lengthwise; discard seeds and membranes.

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Bell Pepper

Seeds

Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened.

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Pepper

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Baking Sheet

Aluminum Foil

Place in a paper bag; fold to close tightly.

Let stand 10 minutes. Peel.

Combine bell peppers, 2 tablespoons cilantro leaves, and vinegar in a food processor; process until smooth.

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Fresh Cilantro

Bell Pepper

Vinegar

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Food Processor

Remove skillet from fillets; discard plastic wrap. Scrape off and discard cilantro and salt mixture; discard liquid. Using a sharp knife, remove skin from fillets.

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Cilantro

Salt

Wrap

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Plastic Wrap

Frying Pan

Knife

Cut fillets into 1/16-inch slices.

Serve with bell pepper puree.

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Bell Pepper

Equipment

Ingredients

Servings:

1teaspoon

balsamic vinegar 1bunch

cilantro sprigs 2Tbsps

cilantro leaves 567grams

mackerel fillets 2mediums

red bell peppers 3Tbsps

fine sea salt 118milliliters

thinly sliced shallots 3Tbsps

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.