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🍽️ Smoked Mackerel with Redcurrant and Shallot Sauce

222 kcal · 30 min · 4 servings

Ingredients

• 2 large freshly smoked mackerels (from the fishmonger)
• 8 bay leaves
• 2 lemons
• 300 g blackcurrants
• 5 shallots
• 2 tbsp sugar
• limes
• salt
• 1 chili pepper

Instructions

1. 1. Score the mackerel four times on both sides.
2. 2. Wash the lemon thoroughly.
3. 3. Cut one of the lemons into thin wedges.
4. 4. Squeeze the other lemon to extract the juice.
5. 5. Drizzle the mackerel with the lemon juice so it seeps into the cuts.
6. 6. Insert one lemon wedge and one bay leaf into the cuts on one side of the fish.
7. 7. Let the mackerel rest and marinate.
8. 8. Wash the redcurrants.
9. 9. Remove the redcurrants from the stems.
10. 10. Peel the shallots.
11. 11. Cut the shallots into thin wedges.
12. 12. Heat four tablespoons of water in a small saucepan.
13. 13. Add the redcurrants and shallot wedges to the pot.
14. 14. Add the sugar.
15. 15. Simmer the mixture covered on low heat for five minutes.
16. 16. Wash the chili pepper.
17. 17. Remove the stem base of the chili pepper.
18. 18. Halve the chili pepper.
19. 19. Remove the seeds from the chili pepper.
20. 20. Slice the chili pepper into very thin strips.
21. 21. Add the chili strips to the redcurrant mixture.
22. 22. Let the sauce simmer for another four minutes.
23. 23. Remove the pot from the heat.
24. 24. Season the sauce with lime juice and salt.
25. 25. Let the sauce cool down.
26. 26. Serve the mackerel with the cooled sauce.
27. 27. Garnish the dish with lime and mint.

Nutrition per serving

• kcal: 222
• Protein: 16 g · Fett/Fat: 10 g · Carbs: 16 g