Cured Mackerel with Herb Oil Vinaigrette by @andrejcooksfish

20 min

4 servings

🐟

4

Whole mackerel

🧂

150 g

Salt

🍬

150 g

Sugar

🍷

290 ml

Sherry vinegar

🧅

0.5

Shallot

🫗

120 ml

Herb oil

  1. Fillet
    • Whole mackerel

    Fillet the fish using one of the methods shown and trim the fillets.

  2. Combine
    • Whole mackerel
    • Salt
    • Sugar

    Combine the sugar and salt in a tray, place the mackerel fillets skin side down and cover with the cure mix, then refrigerate for 1 hour.

  3. Rinse
    • Whole mackerel
    • Sherry vinegar

    Rinse off the fillets and place in a bowl or tray with sherry vinegar, then refrigerate for another 30 minutes.

  4. Pat
    • Whole mackerel

    Pat dry the fillets, remove the pin bones and peel off the silver skin using tweezers.

  5. Combine
    • Herb oil
    • Sherry vinegar
    • Shallot

    Make the vinaigrette by combining the herb oil with the sherry vinegar used for curing at a 3:1 ratio and add the chopped shallot.

  6. Drizzle
    • Whole mackerel
    • Herb oil
    • Sherry vinegar

    Drizzle the vinaigrette over the cured fish fillets.

Cured Mackerel with Herb Oil Vinaigrette by @andrejcooksfish

20 min

4 servings

🐟

4

Whole mackerel

🧂

150 g

Salt

🍬

150 g

Sugar

🍷

290 ml

Sherry vinegar

🧅

0.5

Shallot

🫗

120 ml

Herb oil

Preparation Steps

  1. Step 1/6

    Fillet the fish using one of the methods shown and trim the fillets.

    🐟Whole mackerel
    🔪Fillet knife

  2. Step 2/6

    Combine the sugar and salt in a tray, place the mackerel fillets skin side down and cover with the cure mix, then refrigerate for 1 hour.

    🐟Whole mackerel
    🧂Salt
    🍬Sugar
    🍳Tray

  3. Step 3/6

    Rinse off the fillets and place in a bowl or tray with sherry vinegar, then refrigerate for another 30 minutes.

    🐟Whole mackerel
    🍷Sherry vinegar
    🥣Bowl
    🍳Tray

  4. Step 4/6

    Pat dry the fillets, remove the pin bones and peel off the silver skin using tweezers.

    🐟Whole mackerel
    🧻Paper towel
    Tweezers

  5. Step 5/6

    Make the vinaigrette by combining the herb oil with the sherry vinegar used for curing at a 3:1 ratio and add the chopped shallot.

    🫗Herb oil
    🍷Sherry vinegar
    🧅Shallot
    🥣Bowl

  6. Step 6/6

    Drizzle the vinaigrette over the cured fish fillets.

    🐟Whole mackerel
    🫗Herb oil
    🍷Sherry vinegar
    🧅Shallot

Composition

Ingredients

Types

Fish, Spices, Baking, Condiments, Vegetables, Oils

Ingredients

Whole mackerel, Salt, Sugar, Sherry vinegar, Shallot, Herb oil

Notes

Whole mackerel (300-400g each), Salt (for the cure), Sugar (for the cure), Sherry vinegar (for rinsing/brining the cured fillets, reserved from the cure, for the vinaigrette), Shallot (chopped)

Allergens

Fish, Sulphites

Dietetics

Dietary regimen

Low-Carb, Keto, Paleo, Egg-Free, Nut-Free, soy-free, Dairy-Free, Gluten-Free, Pescatarian

Calories

320 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 4g, Fat: 22g, Fiber: 0.2g, Sugars: 2g

Nutritional Information

Minerals

Selenium: 45µg, Phosphorus: 230mg, Potassium: 400mg, Sodium: 950mg, Iron: 1.5mg

Vitamins

Vitamin B12: 8µg, Vitamin D: 10µg, Niacin (B3): 7mg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Hard (3/4)

Steps

6 steps

Equipments

Utensils

Fillet knife, Tray, Bowl, Tweezers, Paper towel

Appliances

Refrigerator

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Dinner Party

Origin

Source

Platform

instagram

Original Creator

@andrejcooksfish

Origin

Cuisine

British, European

Geographic

United Kingdom, London

Various

Aspect

Texture

Tender, Silky, Firm

Flavors

Tangy, Savory, Briny, Herbaceous

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : up to 1-2 days (store in an airtight container,keep covered in the vinaigrette,consume promptly as this is a raw cured fish preparation), freezer : not recommended after curing (freezing is recommended before curing (minimum 48 hours) for raw/wild-caught fish safety, not after preparation)