Mackerel in carrot marinade
* 4 filleted mackerel
* 1 large onion
* 4 carrots
* 1 orange
* 4 cloves of garlic
* 1 bay leaf
* 1 sprig of rosemary
* 1 teaspoonful of sweet paprika
* 250 ml Borges extra-virgin olive oil
* 100 ml apple or sherry vinegar
Step by StepSalt and dredge the mackerel in flour. Shake off any excess flour and cook lightly skin-side down in a little olive oil for a couple of minutes, taking care not to overdo them. Arrange in a saucepan or deep dish.
Use the same pan and oil to cook the sliced onion and garlic and carrot sticks. Add a few crushed peppercorns, the bay leaf, finely sliced orange peel (remove any pith), orange juice, vinegar and olive oil. Bring to the boil for a couple of minutes, add the sweet paprika and pour over the mackerel.
Marinate for at least 24 hours.
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