When you're sailing, if there's anything fun you can do, it's fishing! Whether you're lying behind or anchored, it's always nice to be able to enjoy the fruits of our labour! Mackerel fishing remains the easiest and requires little equipment.
Present in schools in the Mediterranean, in the Atlantic, but also in the sleeves, mackerel can be fished most quickly with a machine gun (a train of feathers that can be shaken in the water to give the impression that it is a school of fish) or with lines of drains that can be dragged far behind the boat at a speed of about 3 knots.
But then how do you cook it? Several recipes are available: raw and marinated, in rillettes or cooked. This is how we chose to prepare our mackerel (which we bought for lack of time), by making them return to the plancha ENO !
This recipe requires a little cooking and therefore a little time. But what could be more pleasant to prepare a good meal for all together to enjoy around the cockpit table afterwards.
Plancha marinated mackerel with zucchini: the ingredients
- 1 beautiful mackerel per person
- Peppers
- Garlic
- Parsley
- Basil
- Thyme
- Green lemons
- Zucchini
- Potatoes
The recipe in 11 steps
- We decided to accompany our mackerel with potatoes in papillote cooked à la plancha. Peel the potatoes and pre-cook them in boiling salted water.
2. Prepare the mackerel. We have chosen to remove fillets, but you can simply gut your fish and cook them whole in the plancha (or in the oven, that works too).
3. Slit the belly of the mackerel to empty and clean it, then rinse it. Then cut the head and cut the back by pressing with your knife on the central edge, up to the tail, to separate the fillets. You can remove the edges (a long and tedious job, but know that they will disappear during cooking).
4. Place your mackerel in a large container. Here we used a Cristel frying pan which, thanks to its removable handles, can be used as a serving dish or cooking utensil (in the oven, in the gas cooker or on the griddle).
5. Prepare your marinade. Sprinkle your mackerel fillets with the lime juice. Dice your peppers and pour them into your dish. Add the chopped garlic, parsley and basil. Season with salt and pepper and cover with olive oil. Cover with film paper and cool (if possible) between ½ h and 1 h.
6. Cut your courgettes into slices with a mandolin. Reserve them in a container, add thyme, salt, pepper and olive oil.
7. Collect your potatoes and heat them on your plancha with aluminum wrapped beforehand.
8. Brown your courgettes on the plancha for about 10 minutes so that they stay al dente. If you like them cooked more, adapt your cooking. Then reserve them.
9. Grab your marinated mackerel fillets on the plancha. Be careful, it goes very fast, especially as they will already have been cooked a little by the lemon. An extended round trip is enough!
10. Reserve your nets
11. Collect your marinade and pour it into a small saucepan to cook on the ENO griddle. Once again, we were able to use a Cristel pan, completely adapted to cooking on plancha.
12. Put it all together, all you have to do is taste it!
Thanks to PZ Sailing for welcoming us aboard a Dufour 56 Exclusive for this plancha recipe
