Recipes
Blue jack mackerel on a garden of vegetables, 4
- 2 blue jack mackerel
- 1 large onion
- 2 leeks
- 500 gr cassava
- 200 gr broccoli
- 100 gr carrot
- 50 gr of broad beans
- Asparagus
- 1 zucchini
- 500 ml milk
- 100 gr butter
- Chopped parsley
- Chopped garlic
- Olive oil
- Salt to the taste
- Pepper to the taste
- Bay leaf to the taste
- 2 lemons
- 150 gr of coarse salt
Start by removing the blue jack mackerel’s central fishbone, dividing each fillet into two. In 1 liter of water, add 150 grams of salt and place the fish for 20 minutes and reserve it in the cold.
In a pot, add a drizzle of olive oil and 50 gr of butter, let it heat and add a chopped onion until it's browned and, if you feel like it’s necessary, you can add a bit more of olive oil. As soon as its brown, add the leek slices for about 2 minutes and, after that, the peeled cassava finely chopped (so it’s faster to cook it), 1 bay leaf and add milk. When its cooked, remove and blend everything until you get a smooth puree and season with salt and pepper.
Then start by washing the vegetables. Separate the broccoli’s heads and give them a cross-shaped stroke so they cook faster, open a zucchini in half, remove the seeds, cut it in mire-poix and turn. With the help of a peeler, remove the asparagus’s skin, cook the carrots and cut them into slices and add all the vegetables in a pot, as soon as the water is boiling: the asparagus for 35 seconds, the broccoli for 1 minute to 1 minute 45 (depending on the size) and the beans for 15 seconds and then remove and unpeel them.
To finish the vegetables, add butter and a drizzle of olive oil in a frying pan and, as soon as its hot, add the chopped garlic until golden, add the raw zucchini and, afterwards, the cooked vegetables. As soon as they’re well sautéed, add salt, pepper and chopped parsley.
Finally, on a griller, grill the fish on both sides and in the end, squeeze the Galician lemon’s juice on top of the fish and add a bit of ground pepper and fleur de sel.
Start by removing the blue jack mackerel’s central fishbone, dividing each fillet into two. In 1 liter of water, add 150 grams of salt and place the fish for 20 minutes and reserve it in the cold.
In a pot, add a drizzle of olive oil and 50 gr of butter, let it heat and add a chopped onion until it's browned and, if you feel like it’s necessary, you can add a bit more of olive oil. As soon as its brown, add the leek slices for about 2 minutes and, after that, the peeled cassava finely chopped (so it’s faster to cook it), 1 bay leaf and add milk. When its cooked, remove and blend everything until you get a smooth puree and season with salt and pepper.
Then start by washing the vegetables. Separate the broccoli’s heads and give them a cross-shaped stroke so they cook faster, open a zucchini in half, remove the seeds, cut it in mire-poix and turn. With the help of a peeler, remove the asparagus’s skin, cook the carrots and cut them into slices and add all the vegetables in a pot, as soon as the water is boiling: the asparagus for 35 seconds, the broccoli for 1 minute to 1 minute 45 (depending on the size) and the beans for 15 seconds and then remove and unpeel them.
To finish the vegetables, add butter and a drizzle of olive oil in a frying pan and, as soon as its hot, add the chopped garlic until golden, add the raw zucchini and, afterwards, the cooked vegetables. As soon as they’re well sautéed, add salt, pepper and chopped parsley.
Finally, on a griller, grill the fish on both sides and in the end, squeeze the Galician lemon’s juice on top of the fish and add a bit of ground pepper and fleur de sel.