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Roasted Mackerel With Garlic and Paprika

This recipe serves 4 and provides instructions for roasted mackerel fillets with garlic, paprika, and a saffron vinaigrette. It calls for mackerel fillets rubbed with a garlic and paprika paste and roasted until crisp. New potatoes are boiled until tender then crushed with scallions and dressed with the saffron vinaigrette. The finished dish pairs the roasted mackerel with the dressed potatoes.

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Monkeytz
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66 views1 page

Roasted Mackerel With Garlic and Paprika

This recipe serves 4 and provides instructions for roasted mackerel fillets with garlic, paprika, and a saffron vinaigrette. It calls for mackerel fillets rubbed with a garlic and paprika paste and roasted until crisp. New potatoes are boiled until tender then crushed with scallions and dressed with the saffron vinaigrette. The finished dish pairs the roasted mackerel with the dressed potatoes.

Uploaded by

Monkeytz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ROASTED MACKEREL WITH GARLIC AND PAPRIKA

YIELD Serves 4

INGREDIENTS
 2 garlic cloves, peeled
 2 tsp paprika
 1 tsp sea salt, plus more to taste
 Olive oil
 8 mackerel fillets, skin on
 1 pound new potatoes
 2-3 scallions, trimmed and thinly sliced

For the vinaigrette

 Pinch of saffron
 1 Tbsp white wine vinegar
 1 tsp Dijon mustard
 1/4 cup extra virgin olive oil
 Sea salt and freshly ground black pepper

PREPARATION
1. Preheat the oven to 200°C.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few
drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork.
Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel
fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until
the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender,
then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a
fork, then add the scallions and stir to combine. Season with salt, then add a couple of
tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining
vinaigrette.

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