Biscayan mackerel a la plancha

maquereau a la plancha

Here’s how to turn a simple plancha into a feast! Surprise your friends with these Biscayan mackerels a la plancha.

Ingredients for 6 persons

  • 6 mackerels (have your fishmonger raise the fillets)
  • Olive oil
  • 1 strand of thyme
  • 1 sheet of laurel
  • 2 stalks of spring onions
  • 4 pods of garlic
  • 15 cl olive oil
  • 7 cl red wine vinegar
  • Espelette pepper
  • Salt and pepper

For the Biscayan sauce

  • 5 tomatoes
  • 1 pepper green
  • 120 g of pimientos del piquillo (drained weight)
  • 100 g Bayonne Ham
  • 2 stalks of spring onions
  • 4 cloves of garlic
  • 15 cl olive oil
  • 7 cl red wine vinegar
  • Espelette pepper
  • Salt and pepper

Sprinkle the mackerel fillets with a dash of olive oil, add a sprig of thyme and a bay leaf and keep in the fridge.

Prepare the sauce. Whisk the tomatoes (boil them to peel them), recover only the flesh and dice it.

Peel and empty the green pepper. Cut the pimientos, green pepper and Bayonne Ham into thin strips.

Thinly slice the spring onions and garlic. Fry them in olive oil over low heat to lightly stew.

Add the green pepper, the pimientos, then the ham. Leave to cook gently, covered, for about 15 minutes, stirring from time to time.

Then add the diced tomatoes and stew again.

Once the tomato has melted and the peppers are cooked, add the red wine vinegar and a pinch of Espelette chilli pepper. Season with salt and pepper. Keep warm.

Collect the marinade oil from the mackerel fillets and pour it on the plancha, gently place the mackerel fillets skin-side down for 3 to 4 minutes, then turn them over and cook for 1 minute, flesh side down.

Serve immediately.

Recipe: Christian Etchebest – Photo credit: Laurent Rodriguez -Pavillon France

What’s a mackerel?

With its slender body and multiple iridescent colours, mackerel is a beautiful fish that lives up to 250 m deep. Appreciating cold water, they travel in spectacular schools, feeding most of the time simply by swimming with their mouth open to filter the water and catch their prey.

Where did he get it? Mackerel is fished in the Northeast Atlantic, North Sea and also in the Mediterranean Sea.

How to choose it? It is marketed whole, fresh, canned and sometimes smoked. Fresh mackerel can be recognized by the rigidity of its body, the shine of its skin and the metallic reflections that contrast with its white belly. It is best to consume this oily fish as soon as you buy it, or keep it for 24 hours in an airtight container on ice cubes, and up to 2 to 3 months in the freezer.

What do you eat in mackerel? It is one of the richest fatty fish in omega 3 and is a very good source of vitamin D and B. Its flesh is also rich in minerals such as iron.

Did you know that? It is a slow-growing fish, which is why it does not exceed 500g.

Average price per kilo: 8 to 10 euros/kg