Marinated mackerel with gazpacho and cherry tomatoes

This recipe is just perfect for a hot summer. And no wonder — it comes from Spain, where they truly know something about heat.

Martin Baránek from Entrée in Olomouc took it to perfection. He combined cold gazpacho with marinated mackerel and pickled shallots.

Gazpacho

Ingredients:

• Tomatoes – 850 g
• Cucumber – 150 g
• Red pepper – 120 g
• Red onion – 70 g / 1 pc
• Chili pepper – 15 g / 1 pc
• Rice vinegar – 45 g
• Garlic – 10 g
• Salt – 5 g
• Sugar – 20 g
• Coriander – 20 g
• Kombu – 8 g
• Chickpea tamari – 100 ml

Method:

1. Blend everything together and let marinate for one hour.
2. Let it drain through a cloth overnight.

Marinated Mackerel (Shime Saba)

Ingredients:

• Mackerel – 2 pcs
• Rice vinegar – 500 ml
• Lemon zest – from 1 lemon
• Kombu – 5 g
• Sugar – 25 g
• Togarashi / chilli flakes – 2 g

Method:

1. Fillet and debone the mackerel.
2. Remove the thin membrane covering the skin — it can be pulled off easily by hand.
3. Salt the mackerel well on both sides and refrigerate for 45 minutes, then rinse.
4. Marinate for 20 minutes in a mixture of rice vinegar, lemon zest, sugar, kombu, and togarashi.
5. The fish must be fully submerged; cover the surface of the marinade with cling film.
6. Slice the mackerel into 1.5 cm thick pieces.

Pickled Shallots

Ingredients:

• Water – 250 ml
• Rice vinegar – 90 ml
• Salt – 15 g
• Sugar – 30 g
• Shallots – 3 pcs
• Pepper – 1 g
• Allspice – 1 g
• Bay leaf – 1 g

Method:

1. Mix water, vinegar, salt, sugar, and spices to make the pickle.
2. Slice the shallots thinly.
3. Pour the hot pickle over the shallots and let cool.

Finally, drizzle everything with olive oil and serve.

Enjoy!