Mackerel with spicy polenta cakes and sauce

Name: Mackerel with spicy polenta cakes and sauce
Ingredients: 2 mackerels; oil; salt; lemon pepper; hot paprika; cornmeal; low-fat sour cream; fresh dill; garlic

Over - Mackerel with spicy polenta cakes and sauce by Vicentia L. - Recipia

Mackerel with Spicy Polenta Cakes and Garlic Sour Cream Sauce I made this recipe for the first time on a day when I wanted something quick with fish, but I wasn't in the mood for classic sides. I had two mackerels, some cornmeal, and a bit of low-fat sour cream in the fridge. The polenta cakes turned out surprisingly good with a little paprika. It's the kind of recipe you can whip up even when you don't feel like cooking much, but still want something warm and hearty. Quick Info Total time: approximately 50-60 minutes Preparation time: 20 minutes Baking time: 30-35 minutes Servings: 2 large Difficulty: easy Recipe type: main course, quick meal or after heavier meals Ingredients 2 medium fresh mackerels Oil for greasing (1-2 tablespoons) Salt Lemon pepper (I used Kamis, but any similar mix works) Cornmeal for polenta (about 150-200 g, depending on how much you want) Hot paprika (to taste) Low-fat sour cream (200 ml) Garlic (2-3 cloves, or to taste) Fresh dill (a small handful) Note only if you feel it's necessary: Low-fat sour cream mixes easily with the other ingredients in the sauce and doesn't ferment easily. Preparation Method 1. Clean the mackerel (remove the scales, head, tail, and entrails). Cut the fish into slices about two fingers thick. 2. Place the slices in a baking tray lined with parchment paper. Lightly brush them with a little oil, then sprinkle with salt and lemon pepper. Don't overdo it with the salt. 3. Put the tray in the oven at 180-200°C. Let the fish brown for about 30 minutes. Flip the slices if you want them crispy on both sides, but it's not mandatory. 4. While the fish is baking, prepare the sauce. In a bowl, combine the sour cream, grated or crushed garlic to taste, salt, pepper, and chopped dill. Mix and refrigerate. 5. For the cakes, cook a fairly firm polenta. Use about 3 parts water to 1 part cornmeal, but your eyes are better than a measuring cup. Stir until it thickens, then set aside and let it cool until you can handle it. 6. When the polenta is warm, tear off pieces and form flat cakes about the thickness of a finger. Brush each cake with a splash of oil on both sides. 7. Sprinkle a little salt, hot paprika, and pepper over them. 8. Fry them in a non-stick pan (without extra oil) for a few minutes on each side, or grill them if you feel like it. They should develop a light crust. 9. Remove the fish from the oven. Serve each portion with two or three cakes and a small bowl of garlic sour cream sauce. Why I Make This Recipe Often It's easy to prepare when I want fish without a lot of dirty dishes. The fried polenta quickly solves the side dish, and the sauce is just mixed cold. It works for lunch or dinner. If I have leftover polenta, I turn it into cakes the next day. Tips and Variations Tips - Use parchment paper for the fish to prevent sticking. - If you want crunchier cakes, make the polenta firmer and the cakes thinner. - Dill in the sauce adds freshness, but you can also use parsley. Substitutions - Mackerel can be replaced with any fish with firmer flesh: mullet, herring, or even frozen fillets. - Hot paprika can be substituted with chili flakes or sweet paprika if you prefer it milder. Variations - For a more rustic flavor, grill the cakes outdoors. - You can also try a different type of sauce (yogurt with garlic). - Leftover polenta from another meal can be turned into cold or warm cakes. Serving Ideas - Serve with lemon slices for the fish, if available. - A simple green salad pairs well. - Leftover sauce is great on toasted bread. Frequently Asked Questions 1. What do I do if I don't have lemon pepper? You can use black pepper and a splash of lemon juice. It's not identical, but the balance is maintained. 2. Can I use leftover polenta? Yes, cold polenta is actually easier to shape into cakes. Just let it come to room temperature before shaping. 3. How do I prevent the fish from sticking to the tray? Grease the parchment paper well or use a ceramic dish. Don't place the fish directly on metal. 4. Can I grill the fish instead of baking it? Yes, but the slices may be more fragile. Be careful when flipping them to avoid breaking. 5. What can I substitute for the low-fat sour cream in the sauce? You can use creamy yogurt if you want a lighter option or if you don't have sour cream. Nutritional Values Estimated per serving (1/2 of the recipe, with sauce and cakes): Calories: approximately 450-500 kcal Protein: 30 g Fat: 28 g Carbohydrates: 30 g Calories can vary significantly depending on how much sour cream and oil you use. Mackerel is quite fatty, so the recipe isn't diet-friendly, but it doesn't contain flour or heavy frying. Storage and Reheating Cooked fish doesn't keep well for more than 1-2 days in the fridge. The polenta cakes can be stored separately and briefly reheated in a pan or on the grill. The sour cream sauce should be kept cold, but it's best used the same day. I do not recommend freezing any of them.

Mackerel with spicy polenta cakes and sauce

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