Mackerel with Blackberry Sauce

Category: Fish dishes

Kitchen: french

Ingredients
mackerel	4 things.
lemon (juice)	2 tbsp. l.
water	6 tbsp. l.
green leaf salad	1-2 pcs.
white balsamic vinegar (or lemon juice)	2 tbsp. l.
olive (fruit) or vegetable oil	1-2 tbsp. l.
blackberries for decoration	12-15 pcs.
salt	taste
For the blackberry sauce:
red onion	1 PC.
blackberries	250 g
beets (peeled)	150 g
ginger (to taste)	10-20 g
garlic (cloves)	2 pcs.
sugar	1 tbsp. l.
honey	1 tsp
Red wine	40 g
white balsamic vinegar (or lemon juice)	1 tbsp. l.
salt	taste

Cooking method

For the sauce, peel and finely chop the red onion, ginger and garlic. Peel and cut the beets into large cubes.
Put beetroot cubes, garlic, ginger, red onion, sugar, honey, red wine in a saucepan and simmer for about 1 hour. If necessary, add a little water, but at the end of cooking there should be no excess liquid in the saucepan.

Next, add the washed and dried blackberries to the stewpan to the vegetables, mix and switch the stove to a higher heat. Add salt and pour in the balsamic vinegar, continue to cook, stirring regularly for 2-3 minutes, the berry juice should evaporate a little and the mixture thicken.

Remove the saucepan from the stove, blend the mixture with a blender until smooth, return the saucepan to the stove, bring the sauce to a boil and turn off the stove. Transfer the sauce to a suitable cup.

Wash the fish, remove all unnecessary parts (head, offal), if you are cooking fillets - remove the bones, rinse the fish thoroughly under running water. Transfer the fish to a tray or sturdy plastic bag and drizzle with a mixture of lemon juice and water. Leave the mackerel in the marinade for at least 30 minutes.

Dry the fish after marinade using paper towels, this will help the fish to cook better.
Put the pan on the stove, pour in the vegetable oil and heat it well, add the fish, add salt and fry until tender. Alternatively, you can cook the mackerel in the oven or grill it.
Wash, dry and chop the green salad. Place it in a salad bowl, add balsamic vinegar or lemon juice, fruit olive oil, salt and pepper. Add the chopped blackberries and mix gently into the salad.
Serve the mackerel with salad and sauce.

The dish is designed for

Serves 4.

Note

Mackerel is classified as a fish species useful for health and immunity. To neutralize the specific aroma of mackerel when frying, it is recommended to keep the fish in the marinade for at least 30 minutes. Marinade options:
1 tbsp. l. wine vinegar, 1/2 tbsp. l. sugar and water;
120 ml dry white wine and several tbsp. l. lemon juice;
still mineral water, 1 tbsp. l. sugar, salt and vinegar;
lemon juice and water mixed in proportions 1: 3.
For frying, it is recommended to use butter (usually for cooking fish in the oven) or vegetable oil, as olive oil gives fish an unpleasant flavor.