FRIED MACKEREL WITH SAUCE

SERVINGS : 6 Persons

INGREDIENTS
1 and 1/2 kg large size mackerels
1 and 1/4 glasses oil
150 gr flour
250 gr fine bread crumbs
4 eggs, beaten

MAYONNAISE SAUCE
150 ml olive oil or vegetable oil
2 teaspoons wine vinegar or lemon juice
1/2 teaspoon mustard
1 egg yolk
A pinch salt
1/2 tablespoon fresh parsley, chopped
1/2 tablespoon fresh chive, chopped
1/2 tablespoon fresh tarragon, chopped

PROCESSING METHOD
- Clean the mackerels and wash them well. Pressing and stroking with the thumb and index finger, from the tail towards the head, slacken the flesh. Break the fish-bone at 1 cm above the tail and below the head. Remove the fish-bone, holding it from the upper part and pulling carefully to the left and right.
- Hold the fish from the tail and stroking it with the other hand, take the flesh out from the heaf opening. Chop the flesh with a knife. Repeat the same with all the fish.
- Put egg yolk, salt, herbs and mustard in a bowl. Stand bowl on a damp cloth to stop it sliding about. Whisk ingredients together, then begin to add oil, drop by drop whisking all the time. When all oil has been added, beat in vinegar or lemon juice. (Or add ready mayonnaise).
- Pour the sauce over the fishes. Sprinkle with chopped parsley. Decorate each fish with a lemon slices.

NOTE : If you want to store sauce, stir in 1 tablespoon boiling water to prevent curdling. Do not refrigerate, store in screw-top jars in a cool place, such as a larder or store cupboard.

FRIED RED MULLET

SERVINGS : 4

INGREDIENTS
1 kg red mullets
1 cup flour
1 cup oil
1 lemon, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch parsley, chopped

PROCESSING METHOD
- Gut and wash the fish well and leave to drain.
- Sprinkle them with salt and pepper to taste, 20 minutes before frying.
- Coat in the flour. Fry them until golden brown and drain on paper towell.
- Decorate with sliced lemon and springs of parsley.

GREY MULLET WITH VEGETABLE

SERVINGS : 4

INGREDIENTS
1 kg grey mullet
2 onions, finely chopped
1 carrot
2 potatoes
1/2 glass olive oil
8 cloves garlic
2 tomatoes
1 lemon, sliced
1/2 bunch parsley, chopped
2 teaspoons salt

PROCESSING METHOD
- Brown fine chopped onions in half of the olive oil. Add about 3 glasses of water and cook for a while.
- Press through a strainer using a wooden spoon.
- Place potatoes and carrots cut into pieces, tomatoes and onion puree in a large pan. When the vegetable is tender, add pieces of grey mullets cut crosswise into pieces. Cover and cook for about 20 minutes.
- Pour lemon juice after taken off the fire and leave for cooling. Decorate with slices of lemon and parsley.

BONITO SLICES WITH VEGETABLES IN OLIVE OIL

SERVINGS : 4

INGREDIENTS
1 kg bonito
1 carrot
3 fresh potatoes
1 small size celery root
2 medium size onions
5 cloves garlic
1 lemon
1/2 bunch parsley, chopped
2 teaspoons salt
2 teaspoons sugar
1/2 glass olive oil

PROCESSING METHOD
- Cut the onions lengthwise in thin slices, brown them lightly in half of the olive oil.
- Add potatoes and celery root cut in medium size pieces, carrots in slices, garlic, 1 and 1/2 teaspoons salt and 3 cups of water. Cover and cook on medium heat for 20 minutes.
- Add the fish, cleaned, washed and cut crosswise into thick slices. Add 1/2 teaspoon of salt and rest of the olive oil. Cover and cook for 15 minutes more.
- Turn the heat off. Add lemon juice and chopped parsley. Let cool before serving.

FRIED BONITO FINGERS

SERVINGS : 6

INGREDIENTS
2 medium size bonitos
2 medium size onions
2 slices dried bread, without crust, soaked in water and squeezed
4 eggs
1/2 bunch parsley, chopped
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon cummin
1/2 teaspoon pine nuts
1/2 tablespoon currants
1/2 glass flour
1 glass bread crumbs
1 glass oil

PROCESSING METHOD
- Clean and wash the fish. Cook in salted water with 1 peeled whole onion. Remove the bones and shred.
- Add the bread, 2 eggs, chopped parsley, salt, pepper, cummin, pine nuts and currants. Mix well and knead.
- Take large walnut size pieces of it and roll each one in the palms of your hands to shape into fingers.
- Dip first in flour, then in 2 beaten eggs and finally in bread crumbs. Fry in heated oil until they are golden brown on all sides.
- Drain well and serve.

GRILLED BLUEFISH

SERVINGS : 4

INGREDIENTS
4 medium size bluefishes
1/2 cup olive oil
1 lemon juice
1 onion
1/2 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD
- Clean, wash and drain the fish. Sprinkle with salt and let stand for an hour.
- Lightly brush them with olive oil, put them on the grill about 5-6 cm over the fire. Grill for about 8 to 18 minutes depending on the size of the fish.
- Arrange them in a dish. Pour over lemon juice mixed with some olive oil.
- Cut the onion in slices, rub them with some salt, wash and drain, mix them with chopped parsley. Serve together with onion slices.

FRIED TURBOT SLICE

SERVINGS : 4

INGREDIENTS
2 kg turbot, male, sliced
1 cup flour
1 lemon, sliced
1 glass oil

MARINADE
1 lemon juice
1/2 soupspoon salt
1 teaspoon black pepper

PROCESSING METHOD
- Wash and drain the turbot, cut into thick slices. Leave them for 2 hours in a marinade of lemon juice with salt and pepper.
- Pat each piece of fish dry with a paper towel and coat with flour. Fry two or three pieces at a time in the heated olive oil.
- Serve hot and garnish with sliced cucumber. Decorate with slices of lemon.

BAKED MACKEREL STUFFING

SERVING : 4

INGREDIENTS
1 kg mackerel
2 glasses rice
4 medium size onions, grated
10 fresh green onions, finely chopped
1 small size tomato
1/2 bunch fresh mints, chopped
1 bunch dill, chopped
1/2 bunch parsley, chopped
1 tablespoon salt
2 tablespoons sugar

PROCESSING METHOD
- Wash the rice. Add all the other ingredients. Mix well.
- Fill each fish and wrap up.
- Put stuffed fish onto an oven dish or a high-sided skillet.