Grilled Mackerel Fillet
Recipe from Mikle Piterson


Serves: 2 People

Prepare Time: 10 hours
Cooking Time: 1 hour

Ingredients:

1 piece mackerel
200 g farm sour cream (at least 20% fat)
300 mL refined vegetable oil 
10 g butter 
8 g (½ Tbsp.) red caviar 
bunch green onions
bunch fresh dill 
rock salt, freshly ground black pepper, to taste

Directions:

Cut the fish into clean boneless fillets.  Half the fillet goes for one
serving.

<strong>Prepare dill powder:</strong>  Blanch a bunch of dill in salted
water; put on ice.  Squeeze out all moisture thoroughly, and place in one
layer on baking paper.  Dry the dill in the oven at a low temperature of
30-40&deg;C, until completely dry, punch the dried dill in a blender or
coffee grinder, and sift through a fine sieve.

Add the correct amount of rock salt and freshly ground black pepper to
the farm sour cream.  Mix.

<strong>Prepare the onion oil:</strong:  Leave vegetable oil in the
freezer overnight.  Leave only the green part of the green onions.
Punch the onion with frozen butter in a blender until smooth, and add
salt.  Then, strain the finished oil through a coffee filter.  The onion
oil is ready.

Fry mackerel fillets 90% of the time over medium heat in butter on the
skin.  Turn the fillets over to the other side, just before the end of
cooking.  Put the finished fish, skin side up, on a paper towel to get
rid of excess fat.

<strong>Assemble the dish:</strong>  Apply 2 Tbsp. (30 mL) seasoned sour
cream evenly to the center of a flat plate.  On sour cream, apply onion
oil to taste, on top of &frac12; Tbsp. red caviar, evenly spread several
grains.

Decorate the plate with dill powder at random; put the mackerel fillets
on the side of the plate.



https://foodnerdy.com/recipe/grilled-mackerel-fillet-from-the-norwegian-sea#