Horse mackerel with rice and garlic mayonnaise
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Horse mackerel trimmed fillets, edible weight 800 g
- Rice dry short-grain 300 g
- Green garlic 150 g
- Green pepper 250 g
- Leek 180 g
- Fish stock 750 ml
- Chickpea flour 50 g
- Extra virgin olive oil 30 g rice, estimated 70 g retained oil 100 g
- Parsley 4 g
- Saffron 0.1 g
- Salt 3 g
- Pasteurised egg 50 g
- Garlic 3 g
- Vinegar 15 ml
- Sunflower oil 100 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Frying pan set
Sear, sauté and make your flavour base with ease.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Clean and chop the leek, green garlic and green pepper. Soften in a pan with 30 g oil for 8 minutes. Add the rice and saffron, pour in the hot stock and simmer for 18 minutes. Cover and rest for 5 minutes.
-
Place the pasteurised egg, peeled garlic, vinegar, sunflower oil and a pinch of salt in a narrow jug. Blend from the bottom until emulsified. Keep the mayonnaise covered in the fridge while you cook.
-
Check the horse mackerel for bones, pat dry and cut into pieces. Season and coat in chickpea flour. Fry in oil at about 175 °C, in batches, for 3–4 minutes per side depending on thickness, until the centre reaches 63 °C. Drain on kitchen paper.
-
Serve the rice with the freshly fried fish, a spoonful of mayonnaise and the parsley. Divide the remaining sauce between the four servings.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
