Dinner Nov 27, 2023
Note: I didn't make any notes on how I made this meal, this is the best I remember.
Ingredients:
Mackerel
Red Beets
Golden Beets
1 Lemon Garlic Cloves
Kosher salt
freshly ground Black Pepper
freshly ground White Pepper
Vegetable Oil Farro
Pickled Red Onions
Directions:
Preheat oven to 375°F (190°C).
Peel the skins off the beets.
Cut the lemon and garlic into thin slices.
Make a cut in the belly of the mackerel to butterfly the fish.
Season the inside of the fish with salt and pepper, line the cut with lemon and garlic slices.
Coat beets in vegetable oil and season with salt and pepper.
Make three foil pouches, one for the mackerel, red beets, and golden beets. Place any remaining lemon and garlic slices below and on top of the fish in it's pouch. Crimp to seal the pouchs shut.
Place on a rimmed baking sheet and place in oven.
Roast for an hour and a half, or until beets are completely tender.
[Unsure how long the fish cooked for, but until it reached 125°F (50°C). It may have been added at some point during the beets cooking time.]
Remove from oven and allow to cool a little.
Meanwhile, in a medium sauce pan, bring salted water to a boil.
Add farro, reduce heat, cover.
Let simmer for 30-40 minutes, stirring occasionally, until soft.
Dice the beets and cut the mackerel in half. Serve with pickled red onions, and their brine if you'd like.
[Also remove as many bones as you can.]
Final Notes:
This was my first time making (maybe even just having) mackerel. Going into it, I knew it was a strong flavored, kind of oily fish. Pairing with beets and pickled onions worked well, but next time I make mackerel I would cut back on the portion size of the fish compared with everything else.
Comentários