SPANISH MACKEREL WITH ALMOND CAPER BUTTER
Make and share this Spanish Mackerel With Almond Caper Butter recipe from Food.com.
Provided by Chef Ivan M
Categories European
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 561.8, Fat 48.1, SaturatedFat 19.7, Cholesterol 155.7, Sodium 247.5, Carbohydrate 8.2, Fiber 3, Sugar 3.8, Protein 26
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