- - 2 young mackerel of about 400 gr. (14 oz)
- - 20 gr. ( 1/8 oz) sugar
- - 1 dl. (3 1/2 fl. oz..) white wine vinegar
- - 1 dl. (3 1/2 fl. oz..) Deus
- - 2 dl. (7 fl. oz..) water
- - 1 clove garlic
- - 3 shallots (finely chopped)
- - 1 coffee spoon ground black pepper
- - pepper and salt
Take the mackerel off the bone and remove the transparent skin and remaining bones. Season the inside with plenty of salt and pepper.
Put the DeuS, wine vinegar and water into a pan with the sugar, salt, pepper and rosemary. Bring the mixture to the boil. You can obtain a specially Italian touch if you replace the wine vinegar by old balsamic vinegar.
Put the mackerel in a dish, sprinkle with the shallots and rosemary and pour the boiling marinade over them. Allow to cool, cover with kitchen foil and leave to marinate overnight in the fridge.
Cut the mackerel into nice thick slices.
Garnish the mackerel with finely shredded cucumber and radishes. Serve with a potato salad and some tomato compote flavoured quenelles.
Put the finishing touch to them with a couple of side-dishes of a tapenade of black olives and Mediterranean herbs such as thyme, sage and marjoram seasoned with sea salt [In UK this is the nearest equivalent of 'fleur de sel'. and freshly ground pepper.