Spanish Mackerel In Japanese Sesame Sauce Recipes

PICKLED MACKEREL

Steps:

• Remove any pin bones from the fish. Place fish in a dish or nonreactive pan with sides, and dust fish on both sides liberally with salt, about 1/3 cup, covering it completely. Refrigerate for 1 hour.
• Combine 1 cup of the vinegar with the kombu and sugar in a small saucepan and simmer until the sugar has dissolved. Remove from heat and let steep for 3 minutes. Add remaining vinegar.
• Remove fish from refrigerator, rinse off the salt with cold water and pat fish dry. Rinse dish and return fish to the dish. Discard kombu and pour vinegar mixture over fish so it is completely submerged, cover dish and refrigerate for 1 hour.
• Remove fish from vinegar mixture, pat dry, wrap in plastic wrap and refrigerate 12 hours or longer before slicing.
• To serve: Rinse rice thoroughly and drain. Place in a saucepan with 1 cup cold water. Bring to a boil, reduce heat, cover and cook about 15 minutes, until all the water is absorbed. Remove from heat and set aside 10 minutes, still covered. Uncover and allow to cool to room temperature.
• While rice is cooking, lightly toast sesame seeds in a small dry skillet. Fold sesame seeds and cucumber into cooked rice. Season to taste with salt.
• Place the rice in a mound on a serving dish or divide among 4 individual plates. Slice mackerel in half lengthwise, then cut each section into 8 pieces and arrange against the rice. Serve.

JAPANESE SESAME SAUCE

Steps:

• Place all ingredients in a small blender.
• Blend till smooth.
• Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.

SPANISH MACKEREL WITH ALMOND CAPER BUTTER

Steps:

• In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
• Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
• Place softened butter in a bowl, and whip until pale.
• Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
• Stir with a spatula or spoon to mix thoroughly. Season to taste.
• Roll out a sheet of cling wrap on a flat surface.
• Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
• Secure the ends by tying in a not. Refrigerate for about an hour until firm.
• In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
• In a sauté pan, drizzle some olive oil and heat over a medium flame.
• Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
• In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
• Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
• Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
• Ladle the sauce in a small baking pan. Spread evenly.
• Now layer the vegetables in rows.
• Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
• Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
• Heat sauté pan over medium heat. Add a little olive oil.
• Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
• Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
• Place the seared Tanigue on top of the ratatouille.
• Top with a slice of almond caper butter. You can garnish it with a chive.