Mackerel plancha on a bed of coarse grey Guérande salt
Serves 4
Difficulty
Easy
Preparation
60 min
Cooking
5 min
Budget
Inexpensive
Ingredients
Serves 4
- 8 SMALL MACKEREL
- 1 HANDFUL LE GUÉRANDAIS COARSE GREY GUÉRANDE SALT
- 10 CL WHITE WINE
- 10 CL OLIVE OIL
- 1 TEASPOON FENNEL SEEDS
- 5 JUNIPER BERRIES
- 1 BAY LEAF
- 1 LEMON ZEST
- 1 PINCH ESPELETTE PEPPER
Preparation
-
Clean and gut the mackerel (you can ask your fishmonger to do this for you). Make 4 parallel incisions in the fleshy part of each fish.
-
Marinate the mackerel in a mixture of wine and olive oil, with the herbs and lemon zest, and refrigerate for 45 minutes.
-
Place a handful of coarse grey Guérande salt on the hot plancha. Place the marinated mackerel on top. Let them brown for 4 to 5 minutes on each side. Sprinkle with Espelette pepper... and serve immediately!
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