Recipe courtesy of Alice Rivera and 41ºN. Please click the button below to access the recipe.
Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass.
Recipe courtesy of Gonya Jangaba and 41ºN. Please click the button below to access the recipe.
Recipe may be applied to any kind of fish small enough to fit in a baking pan or wok. Try it with local species such as scup, herring, whiting, mackerel, sea robin, sea raven, or small black sea bass.
Recipe courtesy of Edible Rhody magazine. Please click the button below to access the recipe.
Serves 4
4 whole 1.5 lb Atlantic Mackerel, gutted
2 lemons, juiced, plus lemon slices for garnish
1lb Fingerling Potatoes
1 cup Creme Fraiche
1/4 cup fresh grated Horseradish Root
1/4 cup fresh dill sprigs
1 bunch fresh scallions, julienned
Salt and Black Pepper to taste
Preheat oven or grill to 450 F
Steam Potatoes for 15-20 min until soft to the touch. Toss with salt and gently smash with the palm of your hand until they just begin to crack. Drizzle with oil and arrange in 1 layer on a half sheet pan. Roast in oven for approximately 20 minutes until golden brown and crispy
Mix Creme Fraiche with Horseradish and 1 T of the lemon juice. Add salt to taste.
Rinse Mackerel and pat dry. Coat in oil and liberally salt both sides of fish, as well as the inside. Place on a pan lined with a silpat in using the oven. If grilling, place fish in a grill friendly rack. Squeeze half of the lemon juice onto the fish, inside and out. Roast or grill for approximately 10 minutes.
Place whole fish on a serving platter with potatoes. Add additional salt, pepper and lemon juice to taste. Sprinkle with dill, scallions & lemon slices. Serve with Horseradish Cream.