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My recipe
Mackerel fillet with cucumber pesto
Introduction
This recipe was prepared for “Gourmand’s Dinner” – a recipe contest, which we started on our forum to show that with 15 euro budget you can make a top-class dinner for 2 people.
CUCUMBER PESTO
- 150 g long cucumber
- 6-8 peeled almonds
- 10 sprigs dill
- 2 tbsp grated cheese (Cheddar, Parmigiano, Mustaleima, Manchego)
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- 1 tbsp lemon juice
1-2 tbsp sweet chilli sauce
1/2 tsp sugar (optional)
Salt, black pepper
3 tbsp vegetable oil
- On a dry pan toast the almonds until golden
- Cut the cucumber into pieces, place into a blender, add the salt, almonds and pulse several times
- Add in the rest of the ingredients and pulse again
FISH
- 8 small mackerels
- 2 tbsp lemon juice
- 1 clove garlic
- 5-6 sprigs dill
- 4-5 tbsp wholemeal rye flour
- Salt, black pepper
- 1 egg white
- Gut the fish, cut off the heads, take out the back bones leaving the back uncut
- Place the fillets into a dish, drizzle with the lemon juice, sprinkle with the chopped garlic, dill, mix gently and leave for 30 min
- Pat dry the fish with the paper towel, season inside with salt and pepper
- Sandwich the fillets, skin side out, place the dill in-between
- beat the egg white
- brush the fillets with the egg white and dredge in the rye flour, mixed with the salt and pepper
- in a pan heat the drawn butter (vegetable oil) and fry the fillets from both side on a moderate heat
- serve the fish garnished with the pesto
Thoughts and Ideas
You can take any fish of your choice. You can bake, grill or steam it.
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