Beer and Mustard-Marinated Mackerel, and Potatoes with Roquette Pesto

Beer and Mustard-Marinated Mackerel, and Potatoes with Roquette Pesto

Ingredients

mackerels
  • 8 small mackerels (or 16 filets)
  • Olive oil
  • 500 g yellow-fleshed potatoes

 

Marinade
  • 1 bottle (340 ml) amber beer
  • 120 ml (1/2 cup) cider vinegar
  • 120 (1/2 cup) ml olive oil
  • 60 ml (4 tbsp.) course-grain mustard
  • 1 onion, finely minced
  • 1 celery stalk, minced
  • 2 garlic cloves, crushed
  • 1 shallot, minced
  • 2 carrots, finely minced
  • 2 bay leaves
  • Pinch of fresh thyme
  • Salt and black pepper

 

Roquette pesto
  • 250 ml (1 cup) roquette
  • 1 clove of garlic
  • 60 ml (4tbsp.) olive oil
  • 15 ml (1 tbsp.) cider vinegar
  • 60 ml (4 tbsp.) grilled almonds
  • Salt and black pepper

Preparation

  1. Heat the beer to reduce it to 120 ml, add the vinegar and olive oil and simmer for a few minutes.
  2. Meanwhile, quickly sear the mackerel filets in a small amount of oil.
  3. Place them in a dish and cover with the onion, celery, garlic, shallot, carrots, bay leaves and thyme; salt and pepper to taste.
  4. Bring the beer mixture to a boil, stir in the mustard, and pour over the fish.
  5. Marinate in the fridge for 24 hours.
  6. The next day, cook the potatoes in their skins in salted boiling water.
  7. Meanwhile, make the roquette pesto by mixing all the ingredients in a blender.
  8. Dice or slice the cooked potatoes and coat them with the pesto.
  9. Serve with the marinated mackerel.
  10. Garnish the plates with roquette leaves if you wish.
Preparation
1 hour
Cooking
Marinating 24 hours
Servings
6 portions
Category
Appetizers
Main dishes
Recipe by
Nicole Anne Gagnon