Mackerel

In spring, mackerel starts migrating to spawn. We dedicate this show to this tasty fish, which is a must for any lover of fish dishes, particularly on Palm Sunday, celebrated this year in Romania on April 13th.

România Internațional, 13.04.2014, 12:55

The simplest way to cook this fish is, obviously, grilling. After scaling, gutting and removing the heads, rub the mackerel with rock salt and leave it rest for about half an hour. Wash off the salt and set them on a grill. Alternatively, you can lay a piece of sheet metal on hot coals or on the stovetop. Cook them on both sides. After they are done, take the fish off the grill and lay them in a deep bowl.

Separately prepare a hot brine. Put plenty of salt in boiling water, and add minced garlic, black pepper, thyme, and sliced hot pepper. Cover for about 20 minutes for the flavors to blend. Meanwhile you can make polenta, which is the traditional accompaniment to this dish. Lay the fish next to the polenta on a plate and garnish with sprigs of fresh parsley. This goes very well with a dry white wine.

An alternative is mackerel with mushrooms. After cleaning the fish, again rub with salt on the inside and outside, and rest them for a few hours. Slice the mushrooms thinly and lightly sautee them with a julienned onion. You can use oil or butter. Wash the fish thoroughly, then fry them in butter. Set them on a plate side by side, and squeeze a lavish amount of fresh lemon juice on them, since the mackerel is a fairly fatty fish in the first place. Set the mushroom mix next to it, garnishing with fresh parsley leaves. This is also a dish that calls for a dry white wine.

Enjoy!