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Turkish mackerel
Turkish mackerel
added by River Cottage summers here

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Servings
  • Serves 4-6
Ingredients
  • 4 mackerel, filleted, pin-boned and skinned
  • 4 large shallots, finely chopped
  • 2 cloves garlic, thinly sliced
  • 100ml red wine vinegar
  • 250ml olive oil
  • Salt and freshly ground black pepper
  • Freshly chopped parsley or coriander, to garnish
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Directions
Cut the mackerel fillets lengthways down the centre then cut each piece in half. Put the shallots and garlic in a saucepan with the vinegar. Bring to the boil then reduce the heat and simmer gently for 2-3 minutes. Add the olive oil and season well with salt and pepper. When the oil is hot, drop in the pieces of mackerel, adding more oil if necessary to ensure they are covered. Cover the pan with a lid and cook the fish gently in the oil for 2 minutes, then remove from the heat and leave to cool. Garnish with the chopped parsley or coriander. Serve the mackerel, with a spoonful or two of its oily juices, at room temperature, on its own or with a salad, bread or as part of a selection of starters.
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