In this year’s final “Sommerskuta” show, award-winning chef Bent Stiansen is on board to share two mackerel recipes with viewers:
Diced mackerel with mustard sauce and stewed potatoes
The recipe holds four people. Mackerel should be dug up 1 day before being eaten. The mustard sauce and the onion compote can be prepared a few days before. Potato compote should be made the same day.
Dry the mackerel fillets well and cut off the strip with small bones that is in the middle of the fillet.
Mix the sugar, salt and coarsely crushed pepper. Sprinkle ¼ of the mixture into a pan large enough for half the mackerel fillets. Lay half of the mackerel fillets skin side down and sprinkle with ¼ of the salt mixture. Sprinkle half the chopped dill.
Do the same with the second mackerel fillets and place them on top of the first fillets with the skin side up. Sprinkle everything with cognac.
Cover the fish with plastic wrap and place a suitable dish/plate over the fish. Put the dish in the fridge and let the mackerel fillets deepen for 1 day. Mackerel fillets should preferably be turned once during the digging process.
Just before serving, cut the mackerel fillets into 1 cm slices, without the skin and serve them with a mustard sauce, stewed potatoes and onion jam
Mix all the mustard and add an egg yolk, sugar, water and dill. Now dilute gently with oil in a thin stream like mayonnaise. Taste with salt, pepper or more sugar.
Potatoes with dill
Peel the potatoes and cook them tenderly in lightly salted water. Cool the potatoes and cut them into 1-2 cm cubes.
Melt the butter in a saucepan and add the flour. Fry for a minute and dilute with milk and cream like a white sauce. Stir all the lumps well. Boil the sauce for a few minutes, add chopped dill, ground nutmeg, salt and pepper, then pour boiled potatoes and serve.
Orange cooked onion jam
Peel the onions and cut them into thin slices. Put the onion rings in a saucepan with all the other ingredients and bring to a boil. Cook for 5 minutes with a lid. Remove the lid and cook the onion for about 15 minutes until the liquid has boiled in the onion.
Leave to cool and serve with the mackerel.
Mackerel marinated in horseradish cream
The recipe holds eight people.
Fillet the mackerel and clean it without the bones. Wash it and divide the fillets into 8 pieces.
Boil water with salt, sugar, vinegar, bay leaf, white pepper, carrot slices and onion rings. Add the mackerel and soak the fish on the plate for two minutes. Remove the pan from the plate and let the fish cool in the pan overnight.
Serve cold with marinated vegetables and horseradish cream.
Finely grate the fresh horseradish on the finest of the grater. Mix with vinegar and sugar.
Whip the fresh cream and stir in the horseradish mixture. Season with salt.
Soak the gelatin in cold water for three minutes. Pour out the water and place the gelatin in a bowl with a tablespoon of water. Heat in a bain-marie until the gelatin melts. Pour it into the horseradish cream, whisking vigorously.
Put the cream in the cold to set.