CookEat Recipe
Spanish Mackerel Reick
Spanish mackerel cooked over peas and green onions with currant jelly and herb butter, brought to table in a covered earthenware cocotte.
Method
Steps
Step 1
Start with one whole fresh Spanish mackerel weighing 3.5 pounds before cleaning or trimming. Gut and clean it, trim off the fins and head, and wipe neatly. Split it in two through the back, then cut the same fish into six even pieces. Keep chilled while preparing the cocotte.
Step 2
Heat a conventional oven to 175°C. Choose a round earthenware cocotte suitable for both the hob and oven, with a well-fitting lid and room for all six fish pieces over the peas. Melt 1 tablespoon of the butter in it and gently brown the six very small green onions, about 5 minutes.
Step 3
Add the half pint of picked tender fresh peas and three-quarters pint of finished white broth. Boil briskly for about 10 minutes, then mix in the tablespoon of red currant jelly.
Step 4
Lay all six fish pieces on top of the peas. Season with the half teaspoon salt, two saltspoons paprika and half teaspoon anchovy essence.
Step 5
Melt the remaining 1 tablespoon butter. In a bowl, thoroughly mix it with the teaspoon flour, the finely chopped sweet red pepper, half teaspoon finely chopped parsley and the leaves from the chervil branch. Divide all this mixture into little bits over the fish, then squeeze the juice from half a lemon over everything.
Step 6
Cover the cocotte tightly and bake. Use about 40 minutes as a guide, checking earlier and continuing only as needed until the thickest fish flesh reaches 63°C, the vegetables are tender and the sauce is hot with the flour cooked through. Check flesh away from bones; the actual thickness of the pieces determines when it is ready.
Step 7
After checking the cooked fish, seat the lid firmly again before taking the cocotte out of the oven. Bring the same cocotte to table hot without uncovering it.
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