- Preparation time: 30 minutes in total
- Cooking time: 20 minutes
- Rest time: 6 – 8 hours or more
- difficulty: low
How to prepare mackerel cream
Lo mackerel It belongs to the category of bluefish, relatively small, inexpensive fish, widespread in the Mediterranean Sea, rich in omega-3 polyunsaturated fatty acids, easily digestible proteins, minerals and vitamins, and low in calories. It is a fish caught almost year-round, but is most abundant towards the end of winter and early spring.
This tasty one cream It's excellent as an appetizer or to accompany an aperitif, spread on toasted bread, or paired with seasonal crudités. Let's see how to prepare it together.
Ingredients for people 4
- 3 medium-sized mackerel
- 2 shallots
- About 80 grams of ricotta or other spreadable cheese (Philadelphia, robiola)
- ½ untreated lemon
- 1 knob of butter
- White wine
- Oregano
- Salt and pepper
Preparation
- If possible, you ask to the fishmonger to clean the mackerel and remove the fillets.
- The house, If you check that there are no bones left in the fish flesh, wash them and dry them.
- Place the mackerel on a baking tray lined with baking paper.
- Turn on the oven at 180°.
- Clean the shallots, slice them and distribute them on the mackerel.
- Wet the fish with a little white wine, and finish with a sprinkling of pepper.
- Cover the mackerel with another sheet of baking paper, and bake them for about 20 minutes.
- Check during cooking which don't dry them out too much, if necessary, take them out a few minutes early and leave them warm, they will finish cooking perfectly without losing their softness.
- break free Remove the mackerel from the baking paper and shallot slices, and let them cool.
- Put In a blender, combine the cooked fish fillets, cheese, butter, grated zest of half a lemon, and a sprinkling of oregano. Blend everything together quickly until creamy. Season with salt.
- Lined a small mold (for example, a breakfast cup) with a sheet of cling film, transfer the mackerel cream making sure that it fills every space and does not create any gaps, level the surface, close the cling film and place in the refrigerator for a few hours.
- After the rest time, extract the mackerel cream from the refrigerator to bring it to room temperature.
- Unmold it e serve it with slices of toasted bread and fresh vegetables cut into sticks.
Read also:
- Fish balls for kids, make them with a little garnish. Or with sole.
- Octopus salad with yogurt sauce: a summer appetizer recipe, also excellent as a main course.
- Salmon Rolls: A Delicious Appetizer Recipe, Rich in Omega-3 and Other Important Benefits
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