Moroccan style mackerel!

May 1st, 2006 § 1 comment

Smoked mackerel is one of the food delicacies in holland. Often, on “fish days” at our cantine (wednesday) I treat myself with a Mackerel broodje*… The last time I was at the market, I realised that I had never tried cooking fresh mackerel. I decided to give it a try. I chose a couple of small mackerels that I could easily accomodate for lunch. The next day, I improvised my first mackerel for a quick lunch: morrocan style, in a papillotte. Not bad at all for a first, the seasoning did marvels to the mackerel and reminded me some of my favourite fish tajines back in morocco, but next time I will skip the papillotte and just put in an open ovendish. The recipe is for one as my dutchie was not there for lunch, but you can easily adapt it for more.

*broodje: small bread roll

morrocan_style_mackerel

Moroccan style mackerel papillote. 
(papillote de maquereau a la marocaine)

1 pers. prep: 5 min, cooking: 15 min

Ingredients:
1 mackerel (~180g)
1 small grape tomato
a small handful flat parsley
a splash of lemon
1 pinch of paprika
1 small pinch of cumin
cayenne pepper to taste
sea salt, pepper
olive oil
aluminium peper
Pre-heat your oven at 200C. Clean your mackerel and put it in a big sheet of aluminum paper. Roughly chop your tomato and your parsley. Dispose them inside and ove rthe fish. Season with the spices, sea and salt (both inside and outside). If you happen to have a mortar and some cumin seeds, grind the seeds with some sea salt flakes and the rest of the spices, it will taste even better. Finally, add a splash of lemon and olive oil. Close your papillote so that no air can escape and put in the oven for 10 to 15 min. Bon appétit!

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§ One Response to Moroccan style mackerel!

  • Cari says:

    Hi Mimi,
    If you like this, you should definitely try Thomasina Miers’ (ex-winner of Masterchef) recipe for “flash-baked mackerel”. It’s basically fresh mackerel, gutted but otherwise left whole, with three slashes on both sides to speed up the cooking and to let the flavours permeate the fish, seasoned and rubbed with a little olive oil and quickly cooked under a hot (oven) grill for 7-10 minutes. Then you add flavouring: I particularly love the cumin-parsley-lemon version (a sprinkling of cumin, plenty of lemon juice & chopped parsley), but you can also add garam masala for an Indian take or just eat it as it is, perhaps with some beetroot and dill on the side. Lovely with cooked new potatoes. Enjoy! Bisous!
    Cari

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