Mackerel With Olives Almonds And Mint Recipes

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SPANISH MACKEREL WITH ALMOND CAPER BUTTER



Spanish Mackerel With Almond Caper Butter image

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

120 g unsalted butter, softened at room temperature
20 g capers, drained
20 g almonds, shelled
15 ml fresh lemon juice
5 g fresh parsley, chopped
60 g eggplants, sliced
60 g zucchini, sliced
60 g red bell peppers, cut into squares
60 g green bell peppers, cut into squares
3 pieces garlic cloves, finely chopped
80 g onions, finely chopped
20 g mushrooms, washed and chopped
30 ml olive oil
100 g tomatoes, peeled
5 g fresh basil, chopped
5 g fresh oregano, chopped
480 g spanish mackerel, filleted
30 ml olive oil
1/4 lemon, juice of
salt

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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