Mackerel on Sourdough Toasts with Pine Nut Gremolata
Mackerel is an underrated fish outside Europe. Well priced, with a lovely dense flesh, it is very quick to cook and I always leave the beautiful skin on.
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #53
Sept. 7, 2015
ingredients
500 grams mackerel fillets
sea salt and freshly ground pepper ...
Method
Gremolata: Combine all the ingredients in a bowl and season.
Cut the mackerel on an angle into 1 cm thick slices and season both sides. Heat a little olive oil in a sauté pan and when hot, cook the mackerel ...
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