This is a print preview of "Pan Roast Spanish Mackerel" recipe.

Pan Roast Spanish Mackerel Recipe
by Global Cookbook

Pan Roast Spanish Mackerel
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  •     with Asparagus, Radish and Lemon Vinaigrette
  •     Four (5-oz) Spanish mackerel fillets (boneless, skin on)
  • 6 ounce canola oil
  • 1 ounce whole butter
  •     salt, pepper and flour for dredging 2 tsp. of grnd coriander
  • 1 sm bunch pencil asparagus (trimmed, blanched and shocked)
  • 1 x seedless cucumber (cut into 1/2" x 1/2" x 2" batons)
  • 1 bn radishes with tops removed, halved and lightly saute/fry`ed
  • 1 x lemon juiced, zest removed and reserved
  • 1 stalk lemongrass finely sliced

Directions

  1. Infuse 4 ounces canola oil with lemon grass and lemon zest by bringing almost to a simmer on range and allowing to cold(overnight, if you like).
  2. Make a vinaigrette by combining 1 egg yolk, 1 tsp. mustard, 2 Tbsp. water, lemon juice, 1 Tbsp. white vinegar. Salt and pepper to taste. Whisk in a small bowl (or possibly in bottom of blender) till frothy, add in strained lemon-infused oil in slow steady stream till well blended and creamy.
  3. Assembling
  4. Roast fish by heating large non-stick pan till quite warm. Add in 2 Tbsp. oil, season fish with salt, pepper and grnd coriander, then dredge in hour. Saute/fry till brown, first on flesh then skin side, drain excess oil, baste with butter.
  5. Heat vegetables with butter, 2 Tbsp. water, salt, pepper, and arrange attractively on a plate. Place fish over 1/3 of vegetables and drizzle vinaigrette around all.
  6. Garnish with minced dill and dill sprigs.
  7. PASTA dESTATE