Braised Azorean mackerel with
Braised Azorean mackerel
An invitation to explore a fusion of flavors and textures.
Ingredient
Cilantro
The vibrant, aromatic character of cilantro provides
the perfect finishing touch to braised mackerel,
pairing beautifully with the freshness and complexity
of Aveleda Solos de Xisto.
The vibrant, aromatic character of cilantro provides the perfect finishing touch to braised mackerel, pairing beautifully with the freshness and complexity of Aveleda Solos de Xisto.
Recipe
Braised mackerel from the Azores
This recipe pairs well with Aveleda Solos de Xisto.
Ingredients
• 60 g fillet of Azores mackerel (the mackerel must be marinated in salt and sugar for at least 1 hour)
• Slice of Mafra bread
• Roasted peppers (green and red)
• Olive oil and vinegar to taste
• Chives to taste
• Cilantro to taste
Preparation
Step 02
Rinse the fillets under running water to remove the salt crystals. Then marinate them in olive oil, lemon juice, and black pepper for 2 hours.
Step 03
Toast a slice of bread, cut the mackerel fillets into three pieces.
Step 04
Roast half a red pepper and half a green pepper, cut them into strips after removing the skin, and season with olive oil, white wine vinegar, salt, and garlic.
Step 05
Place the pieces of mackerel together with the strips of roasted pepper on top of the slice of toasted bread. Season with coriander, garlic asparagus, and olive oil.
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Music
Maria Beraldo
Une musique qui, à l’instar du vin, défie et surprend à chaque note, créant une expression sonore brute et poétique.
Cavala
Maria Beraldo
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