Ingredients to make Catalina horse mackerel:
- 4 mackerels of 400/500 g of “gross” weight
- 1 leek
- 1 new onion
- 3 garlic cloves
- 1 zucchini
- 1/2 glass (of those of water) of virgin olive oil
- 1 dl. of whipping cream (half a minibrick
- 12 black peppercorns
- 2 bay leaves
- salted
- 8 “Quelis” (crunchy rolls made in Inca, Mallorca) or else, slices of fried bread
- 8 cherry tomatoes
- 2 celery stalks
How to make Catalina Trevally:
- Ask our fishmonger to evisce, descale, decapitate and debone our horse mackerel.
- Leaving only the loins and the fillets below (the heads and spines will be used to prepare a “fumet”.
- Although we will not use it today, we will keep it frozen in the fridge for when the occasion comes (4 rasps are a lot of rasps).
- We will peel and chop the leek up to where the green begins to be really green.
- The zucchini, cut at both ends, we will turn it into slices (without peeling, although having washed it -of course- first).
- Cut the onion into 4 quarters after removing the outer layer.
- All of the above will go into the pot along with the peppercorns, the split bay leaves, and 1 garlic clove (cut into small slices).
- When it has reached the boil, we will put our loins and fillets in the company of the vegetables for about five minutes.
- We will remove everything from the pot and put it in a drainer.
- We will shred the fish -by hand-, and with the miniquick we will reduce the vegetables to pulp.
- We will mix. In a “poele” we will heat the oil and, when it smokes, we will add the other two garlic cloves cut into slices.
- When they start to brown, we will add the mackerel paste and our vegetables, and we will sauté.
- When we see that it begins to brown, we will remove it from the heat, and in a plate we will mix it with the cream and with an additional drizzle of virgin olive oil
- To serve it (it should come out “plated” from the kitchen) we will put 2 “quelis” (or slices of fried bread) per diner.
- The corresponding dose of our preparation and 2 tomatoes cut in half, flanking it, as well as some sticks of properly skinned celery.
- If you want to add two “piparras” or green chilies in vinegar that are not too spicy, you can.