| SPANISH
MACKEREL (SIERRA) RECIPES FROM GUERITA SPORTFISHING
Baked Spanish Mackerel 1 pound Sierra or Spanish mackerel filets (you can substitute with any white fleshed fish or salmon) 1/2 cup white wine 1 1/4 cup milk 1 pound spinach salt to season 2 pounds potatoes 6 spears of asparagus 1 egg white peppercorns to season 1 lemon 1 sprig of parsley paprika to garnish 1/2 cup butter, melted Measure wine and milk. Marinate fillets in this mixture for 30 minutes. Wash spinach thoroughly, peel and boil potatoes, and cook asparagus. Cut the lemon into wedges and dip the ends in water and then in chopped parsley, preheat broiler. Poach fish filets in its marinade of wine and milk for 3 minutes. Place half the spinach in a buttered casserole, cover with the poached fillets, add further layer of spinach. In a new pot heat up the potatoes in milk, butter and freshly ground peppercorns, add raw egg and cooked asparagus then cream well until mushy. Put potato mix into a pastry bag and decorate entire surface of pie. Broil to brown surface. Serve with lemon wedges and dust with parsley and paprika. Return to recipes page |
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