Mackerel & panzanella
Fish tales
Magazine

Mackerel & panzanella

Recipe (dinner)

I made this dish when I was in Peterhead (Scotland), to catch fresh mackerel. Lewis is the chef of the mackerel vessel ‘Chris Andra’, and together we made one of the fishermen’s favourite dishes: panfried mackerel & panzanella!

 

  • 1

    Mix the tomato, red onion, capers, red pepper and the pieces of bread in a bowl. Make a dressing by mixing the extra virgin olive oil and white wine vinegar and add it to the mixture. Season with salt and pepper and put the panzanella in the fridge to infuse all the flavours.

  • 2

    Remove the red centerbone from the mackerel fillets. Make sure to leave the skin intact while you do this.

  • 3

    Get the mackerel fillets consecutively through the seasoned flour, the egg mixture and the bread crumbs. Heat a layer of sunflower oil in a frying pan and cook the mackerel fillets two or three minutes on each side.

  • 4

    Meanwhile, get the panzanella out of the fridge and add the chopped basil. Divide the panzanella evenly among the plates, add a drizzle of olive oil and finish with the mackerel fillets. Enjoy!

Ingredients

  • - 4 tomatoes, roughly chopped

  • - 1 red onion, roughly chopped

  • - 2 tbsp. capers

  • - 1 preserved grilled pepper, roughly chopped

  • - 1 day old ciabatta, teared in rough pieces

  • - 6 tbsp. extra virgin olive oil

  • - 3 tbsp. white wine vinegar

  • - 200 g. flour

  • - 200 ml milk

  • - 3 eggs

  • - 200 g bread crumbs

  • - Handful of fresh basil, roughly chopped

  • - Salt and pepper

  • 30
  • 2 persons