Salt & Vinegar Line Caught Blue Mackerel In Gordal Oil Recipe
Make Salt & Vinegar Line Caught Blue Mackerel In Gordal Oil Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cured Mackerel
Finishing & Packing
Method
Cured Mackerel
- 1
Prepare fish
Rinse the mackerel under cold water and pat dry with paper towels. If the fish are whole, fillet them or ask your fishmonger to fillet, leaving skin on. Remove any remaining bones with tweezers. Pat fillets very dry.
- 2
Make cure
In a small bowl combine the coarse sea salt, caster sugar, crushed peppercorns and crumbled bay leaves. Mix thoroughly so salt and sugar are evenly distributed.
- 3
Cure fillets
On a tray lined with plastic wrap or baking paper, spread half the cure mixture into an even layer. Place the fillets skin-side down (if skin-on) onto the cure. Sprinkle remaining cure over the flesh side so both top and bottom are lightly covered. Pour the white wine vinegar evenly over the flesh surfaces—this adds a salt & vinegar note and helps extract moisture. Cover tightly with plastic wrap and place a small weight on top (a second tray or a few cans) to press the fish slightly. Refrigerate for 1 to 2 hours: 1 hour for a lightly cured, sashimi-like texture; up to 2 hours for firmer, saltier cure. Do not over-cure or the texture will become too firm.
- 4
Rinse and dry
After curing, remove the fish from the cure and quickly rinse under cold running water to remove excess salt and sugar, especially if you used coarse salt. Pat fillets completely dry with paper towels. Place on a wire rack and refrigerate uncovered for 30–60 minutes to form a slight pellicle (a tacky surface that helps oil adhere).
Finishing & Packing
- 5
Prepare oil and aromatics
Warm the Gordal olive oil gently in a small saucepan over low heat until it reaches about 40–50°C (warm but not simmering). Add the thinly sliced garlic and thyme sprigs to the warm oil for 3–5 minutes to infuse; do not brown the garlic. Remove from heat and let cool slightly. Stir in lemon zest, optional preserved lemon pieces (if using), and freshly ground black pepper. Taste a spoonful of the oil (cooled) and if desired adjust with a pinch more fine sea salt.
- 6
Cut and layer
Cut the cured mackerel fillets into serving pieces or portion-size strips (about 6–8 cm long) appropriate for jars or a serving plate. If you prefer, remove skin before cutting; otherwise leave skin on for texture and color. Sprinkle each piece lightly with a pinch of the fine sea salt and a tiny grind of black pepper.
- 7
Pack into jars
Choose clean, dry sterilized jars or a shallow airtight container. Place a few thyme leaves and a few slices of garlic in the base of the jar. Arrange a single layer of mackerel pieces in the jar without overcrowding. Add another small scatter of lemon zest, a little parsley if using, and a few more garlic slices. Fill the jar with the warm Gordal oil so the fish are completely submerged, leaving a 1 cm headspace. Ensure there are no air pockets—gently press the fish down with a spoon if needed.
- 8
Cool and marinate
Allow the jar to cool to room temperature, then seal and refrigerate. Let the fish marinate in the oil for at least 12 hours (overnight) to let the salt & vinegar flavor meld with the Gordal oil and aromatics. Best after 24–48 hours. Stored in the fridge and kept submerged in oil, the mackerel will keep well for up to 7–10 days; always use a clean utensil when removing fish.
- 9
Serve
Serve the Salt & Vinegar Gordal Oil mackerel chilled or at cool room temperature. Drizzle a little of the infused oil over each plate, scatter fresh parsley and an extra grind of black pepper. Pair with crusty bread, boiled new potatoes, or use as a robust topping for salads and crostini.