Fried mackerel with ramson sauce

Name: Fried mackerel with ramson sauce - Carina P.
Ingredients: 4 pieces mackerel 2-3 tablespoons flour 1 bunch wild garlic 50ml wine 200g sour cream oil for frying salt pepper

Over - Fried mackerel with ramson sauce by Carina P. - Recipia

It's a dish I make every time I find fresh mackerel, especially in spring when wild garlic starts appearing in the markets. Fried mackerel pairs perfectly with this simple wild garlic sauce I learned from a friend and have stuck with ever since. It's quick, has a fresh taste, and doesn't require many ingredients. Quick Info Total time: 35-40 minutes Preparation time: 10-15 minutes Cooking time: 20-25 minutes Servings: 4 Difficulty: easy Recipe type: main course, for lunch or dinner Ingredients 4 pieces of mackerel 2-3 tablespoons flour 1 bunch of wild garlic 50 ml wine 200 g sour cream oil for frying salt pepper Instructions 1. Clean the mackerel: cut off the head and tail, gut it, and wash it thoroughly under cold running water. 2. Salt the fish on all sides with coarse salt. Let it sit in a colander for 10-15 minutes. 3. After draining, shake off the excess salt from the fish. 4. Dredge each piece in flour, ensuring it's evenly coated. 5. Heat oil in a skillet, enough to cover the bottom well. 6. Fry the fish over medium heat, turning them on both sides until they form a crust and turn golden. 7. Remove the mackerel to absorbent paper to drain the oil. 8. From the oil used to fry the fish, take 3 tablespoons and place them in a clean skillet. 9. Chop the wild garlic finely after washing it well and sauté it in the oil over low heat for just 1 minute, stirring continuously. 10. Add the wine to the wild garlic and let it cook for 3-4 minutes to evaporate the alcohol. 11. Pour in the sour cream, mix, and let everything cook for a bit longer until the sauce thickens. 12. Taste and add salt and pepper as needed, then turn off the heat. 13. On a platter, place the fried mackerel pieces, and top or serve alongside the warm wild garlic sauce with sour cream. Why I make this recipe often Mackerel is an affordable and easy-to-cook fish, and the wild garlic sauce completely transforms the flavor. It’s quick to prepare, doesn’t dirty many dishes, and I can use wild garlic while it's in season. It's filling and also tastes great the next day at room temperature. Tips and Variations Tips - Don’t leave the fish in salt for too long; 10-15 minutes is enough, or it may become tough. - Don’t fry on very high heat to avoid burning the flour and leaving the center undercooked. - The sauce comes together quickly; don’t sauté the wild garlic too long to prevent it from losing its color. Substitutions - Wild garlic can be replaced with green onions or a mix of herbs if you can’t find it. - The sour cream can be regular or cooking cream; avoid very acidic or runny options. - For a milder taste, you can use just parsley or a bit of green garlic. Variations - You can add a bit of lemon to the sauce if you want a fresher taste. - It also works well with other types of firmer fish (herring, smoked mackerel). Serving Ideas - I serve it with polenta, boiled potatoes, or simply with bread. - It’s also good cold as a pescatarian dish, with the wild garlic sauce on top. Frequently Asked Questions Does the fish need to be deboned beforehand? No, it’s not necessary; mackerel has large bones that are easy to remove when serving, but you can fillet it if you prefer. Can I use frozen wild garlic? Frozen wild garlic works, but it loses a bit of its aroma and color. Can the sauce be made in advance? Yes, you can prepare the sauce a few hours ahead, but it’s best made fresh right after frying the fish. Can I use red wine instead of white? I don’t recommend it, as it changes the color and flavor of the sauce. Nutritional Values Estimate per serving: Calories: approximately 350-400 kcal Protein: 28 g Fat: 22 g Carbohydrates: 9 g Mackerel contains healthy fats, and the sauce adds calories from the sour cream and oil. Values may vary depending on how much oil is absorbed during frying and the type of sour cream used. Storage and Reheating Fried fish with wild garlic sauce can be stored in the refrigerator, covered, for up to 2 days. It can be gently reheated in the microwave or on the stovetop, but the texture of the fried fish will not be as crispy. The wild garlic sauce can also be used cold. Fresh is best.

Fried mackerel with ramson sauce

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