Add the salt, and at the end add a few drops of olive oil. The paste should then be rubbed specifically on the flesh side of the mackerel fillets. Since the fillets are laid flat with the skin ...

Place the mackerel fillets skin side down on the thyme sprigs ... Rub some olive oil into the skin of the fish and season well with salt and pepper on both sides. Cut the lemon in half and ...

Season with sea salt and ... Separate the two fillets and slowly flake the fish away from the deeply smoky skin. Do so carefully to avoid bones. Place the picked flakes of mackerel in a small ...

Place the potato slices on top. Drizzle more olive oil over the top and season with salt and pepper. Place the cleaned ...

Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn over and grill for a further minute ...

1. In a large bowl mix together all of the ingredients until the salt starts to dissolve. 1. Place the mackerel fillets into the cucumber and summer cup brine for 30 minutes. 2. Then drain the ...

1 fresh mackerel, salt, vinegar, sugar, warm rice cooked al dente, sweet and sour pickle of ginger (shoga no amazuzuke) (if available) 1. Fillet mackerel and coat with handful of salt. Let fillets ...

He's got mackerel fillets with sardine ketchup on toast ... Taste for seasoning, adding salt and pepper as required. Transfer the ketchup to a clean container and allow to cool.

170 grams mackerel fillet, 2 “satoimo” yam, 1/3 long onion (“naganegi” variety), a piece (half the size of thumb) of ginger, sake, bit of salt and pepper, bit of katakuriko starch ...