Here, a Turkish-style tarator (which is made with nuts) is spooned over poached mackerel. The same sauce is also served with fried mussels or anchovies. Serve with good bread.
SERVES: 4
INGREDIENTS:
- 2 medium mackerel (about 2¼ pounds/1 kg in total)
- Sea salt
- 1 bay leaf
- 2 lemon wedges
- Turkish Tarator
- A few sprigs flat-leaf parsley, most of the stems discarded, finely chopped
- 1 teaspoon pul biber
INSTRUCTIONS:
- PAT THE FISH DY WITH PAPER TOWELS BEFORE RUBBING THEM WITH SALT INSIDE AND OUT
- Put them in a fish poacher.
- Add the bay leaf and lemon wedges and add water to barely cover.
- Bring to a boil over medium heat.
- Turn the heat off as soon as the water has come to a boil.
- Let the fish sit in the hot water for 10 minutes.
- Then, gently lift them out of the water.
- Discard the heads and skin and if you can manage it, fillet the fish in 4 whole pieces.
- If not, don’t worry. Just take off the bone and transfer to a serving dish.
- Make sure you don’t leave bones in the fish.
- SPREAD THE TARATOR OVER THE FISH
- Sprinkle the chopped parsley all over, then the pul biber.
- Serve warm or at room temperature.
- Or, if you want to serve it later, cover with plastic wrap and refrigerate.
- Simply remember to take it out of the refrigerator about an hour before serving.
