Mackerel with miso butter

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Salad (romaine with red bell peppers, lemon juice + EVOO + mustard vinaigrette)

Roasted broccoli, Cook’s Illustrated-style

Mackerel steaks with miso butter

Pan-fried potato slices (fried in leftover oil from mackerel and dusted with paprika)

Mint syrup soda (to make syrup, combine 2 c sugar, 1 c water, 1 bunch mint, bring to a boil, simmer 5 mins, let cool and strain–mix with soda water)

For the miso butter:

Mix equal parts softened butter and white miso, add a dash of soy sauce

For the mackerel steaks:

Gut mackerel, cut into lengthwise steaks. Heat a little butter in a pan (this is prob. unnecessary since the mackerel is so oily), pan-fry on all sides, including skin, till crisp. Garnish with snipped flat-leaf parsley.

For dessert:

Rhubarb Fool from Nigella Lawson, modified slightly: 1 bunch rhubarb, 1 cup sugar, 1/4 cup stemmed strawberries, vanilla, bake in covered pan at 350 degrees for 1 hour. Take out and reserve fruit, reduce syrup by half on the stovetop. Let everything cool and puree the fruit till smooth. Whip about 3/4 pint heavy cream and fold with the syrup and rhubarb mixture.


Written by orata

July 7, 2010 at 9:29 am

Posted in recipes

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