Ingredients
- 2 mackerel fillets, cleaned and deboned
-
flower of salt
For the marinade
- 10 cloves of garlic
- 2 onions
- 2 carrots
- 25 cl of neutral oil
- 25 cl of cider vinegar
- 25 cl of water
- 2 sprigs of thyme
- 1 bay leaf
Preparation
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The day before, peel and roughly chop the garlic cloves and onions. Peel and slice the carrots. Pour everything into a saucepan, add the oil, cider vinegar, water, thyme and bay leaf. Let everything heat for 10 minutes at a simmer.
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In a deep dish, place the 2 mackerel fillets. Pour the hot marinade over it, let cool and refrigerate overnight.
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The same day, 1 hour before serving, remove the fillets from the refrigerator. Pass them with a kitchen blowtorch to warm them slightly, then arrange them on serving plates. Add a little marinade and sprinkle with fleur de sel.
