What the restaurant uses to make mackerel marinade: the fish turns out surprisingly juicy and tender
Mackerel is quick and easy to prepare, and if you know a couple of cooking tricks, you will end up with a mind-blowing dish.
What do you need to get a fragrant and piquant fish?
It turns out that the whole secret is in the marinade, but first things first: first, stock up on the necessary ingredients. For 2 mackerels you will need:
- 3 tablespoons mustard;
- 2 tablespoons Dijon mustard;
- 3 cloves of garlic;
- lemon juice (to taste);
- salt and ground black pepper (to taste).
The mackerel needs to be gutted and washed thoroughly, after which you can move on to the other ingredients.
Crush the garlic in a press and mix with lemon juice and two types of mustard.
Grease the fish with the resulting marinade. You can put a couple of slices of lemon inside.
The marinating process takes about an hour and a half, maybe longer. The more time the mackerel spends marinating, the juicier and more tender it will be in the end.
After the required time has passed, wrap the fish in two layers of foil and bake for about 40 minutes in an oven preheated to 180 degrees.
