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Soused mackerel
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
16 mackerel (approximately 50 g each),
500 g of yellow onion,
1 l extra virgin olive oil,
100 g flour type 00,
½ glass of white wine vinegar,
½ litre of dry white wine,
30 g of pine nuts,
50 g of sultana,
2 bay leaves,
1 sprig of rosemary,
salt,
pepper.
Introduction
Mackerel, like most oily fish, is available throughout the year. Its flesh is white with a particular intense flavor. It is marketed fresh, frozen, smoked and canned. It lives deep and in spring it goes up in schools towards the coast.
Preparing
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