Makrell is a very popular fish species here in Norway, and most of us know how to traditionally fry it in a iron pan. These are done a bit differently. My best tip is to choose the smaller mackerels early in the season, these are called pir in Norway, and I find the taste much superior. Another tip is to put the mackerel a couple of hour in the freezer before filleting it. This makes it much easier to handle, and the bones will fall apart from the skin. I've damped my mackerel on top of some grains, which after a couple of minutes is super tender and juicy.
- filet of 2 pir
- sunflower seedd and pearl barley
- chioggia beets squared- applevinegar
price: 5-7£ a kg
comfort: piece of cake
flavour: 9/10
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