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Spicy mackerel with tomato, lemon and basil

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Spicy mackerel with tomato, lemon and basil

0.5tspWhite peppercorns
1Fresh chili
1tspCoriander seeds
1dlRye flour
12clWhite wine vinegar
2Bay leaves
25clWhite wine

Instructions for Spicy mackerel with tomato, lemon and basil

To prepare the Spicy mackerel with tomato, lemon and basil recipe, please follow these instructions:

The fillets are rinsed and dipped dry. Spice them with salt and pepper on the meat side, and then turn them in rye flour.

Common wheat flour can also be used, but rye flour gives a better taste. If you do not have rye flour, a little wheat flour can be "shaken" in the oven at 150 ° for a couple of minutes, and it almost results. Make sure the meal is not burnt.

Stir the fillets on the forehead in a mixture of butter and oil. This gives the best results, as the butter gives a good taste and the oil can withstand a higher temperature. Mackerel fillets must be cooked hard 2-3 min. On each side at high heat.

The loaf is peeled and cut into thin boats, the lemon is washed and cut in both (let the skull remain on) and the tomatoes are cut in both. Mix the vegetables and the other ingredients into a saucepan, and cook on low heat for 10-12 minutes. Finally, you taste salty. Put the fried macaroons in a dish with a high edge, pour over the layer and allow the dish to stand and pull cold before serving to a piece of rye bread.