Nuno Mendes’ summer recipes: grilled mackerel with cherries

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Fish cured with a salt and sugar mix, on a bed of marinated cherries, creates an authentic, and simple, Portuguese delicacy

Mackerel is transformed by this curing technique – a method the Portuguese used to transport fish during long travels – and by serving with cherries marinated in soy and sherry vinegar. It’s so simple but also so delicious.

(serves 4)
1 whole fresh mackerel, gutted, filleted and pin-boned
60g caster sugar
20g fine sea salt
250g fresh cherries, stoned and halved
2 tbsp sherry vinegar
1 tbsp soy sauce
1 tbsp grapeseed oil
4 tbsp extra virgin olive oil
Bunch of sorrel (wild, if possible)

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