Grilled Mackerel
This recipe is rich and goes well with a strong flavored fish such as mackerel. The light cure gives it an extra depth of flavor.
Add <quantity>½<unit>cup</unit></quantity> of brown sugar to a large stock pot
Add <quantity>1<unit>cup</unit></quantity> of wild blueberry raisins
Add <quantity>2<unit>cups</unit></quantity> of dry shiitake mushrooms
Add <quantity>⅓<unit>cup</unit></quantity> of soy sauce
Add <quantity>2<unit>sheets</unit></quantity> of <quantity>4<unit>inches</unit></quantity> x <quantity>8<unit>inches</unit></quantity> kombu seaweed
Add <quantity>5<unit>L</unit></quantity> of water
Bring to a boil and let the stock simmer over low heat for 6h until the flavor is concentrated and the liquid coats the back of a spoon. Strain. The mushroom reduction is ready
Make an incision behind the fin closest to the head of <quantity>1</quantity> mackerel. Carefully slide the knife along the backbone, separating the side from the bones. Repeat this on the other side of the mackerel
Cut along both sides of the bones to separate the belly from the fillet
Trim the ends of the fillets
Place the mackerel on <quantity>2</quantity> sheets of kombu seaweed and cover it with <quantity>2</quantity> additional sheets. Let it sit for 3h to cure and season
Cut <quantity>1</quantity> black garlic head in half and add to a saucepan
Cut <quantity>1</quantity> garlic head in half and add to the saucepan
Add <quantity>2<unit>cups</unit></quantity> of grapeseed oil
Warm over medium heat until the garlic starts to bubble
Turn the heat to low and cook for 2h to infuse the oil. The garlic oil is ready
Add <quantity>½<unit>cup</unit></quantity> of brown butter to a saucepan
Add <quantity>2<unit>tbsp</unit></quantity> of the Garlic Oil
Add <quantity>¼<unit>cup</unit></quantity> of the Mushroom Reduction
Add <quantity>2<unit>sheets</unit></quantity> of <quantity>2<unit>inches</unit></quantity> x <quantity>8<unit>inches</unit></quantity> kombu seaweed and warm over medium heat to infuse. The brown butter & mushroom sauce is ready
Brush both sides of the mackerel with the Brown Butter & Mushroom Sauce
Grill the mackerel, skin-side down, for 3m until the skin is crispy
Flip the mackerel and grill for 2m until cooked through. Remove from the heat
Transfer the mackerel to a cutting board, skin-side up. The grilled mackerel is ready
Enjoy this savory, rich fish!
I'm here to answer any questions you have about Grilled Mackerel. Try me!