Oven mackerel on hot radish salad (Johann Lafer for tina)

Name: Oven mackerel on hot radish salad (Johann Lafer for tina)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Organic Orange; 1 Organic Lemon; 1 collar flat leaf parsley; 50 g flaked almonds; 5 TABLESPOONS Olive oil; 8 Mackerel fillets, with skin, boned (approx. 150 g each); 2 Federation Radishes; 1 TEASPOON Wasabi paste; 50 g Fresh cream; 2 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the spice mill

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Organic Orange
1 Organic Lemon
1 collar flat leaf parsley
50 g flaked almonds
5 TABLESPOONS Olive oil
8 Mackerel fillets, with skin, boned (approx. 150 g each)
2 Federation Radishes
1 TEASPOON Wasabi paste
50 g Fresh cream
2 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper from the spice mill

Directions

1
Rinse orange and lemon hot and rub dry. Finely grate the peel of both fruits, squeeze the juice of the orange and 1/2 lemon. Wash parsley, shake dry, pluck leaves from the stalks. Cut leaves into fine strips. Roast the flaked almonds in a pan without fat until golden yellow, remove, let cool and chop. Mix juice and grated fruit peel, half of the chopped parsley and oil. Place the mackerel fillets in a flat ovenproof dish with the skin side down, spread the marinade evenly over them.
2
Cover the mackerel fillets, put them in a cool place and let them soak for about 2 hours. Cook the mackerel fillets in the marinade in a preheated oven (electric range: 80 °C) for 6-8 minutes. Clean, wash and slice the radishes. Squeeze 1/2 lemon. Mix wasabi, crème fraîche, milk, lemon juice and remaining parsley with the radishes, season with salt and pepper. Remove the mackerel fillets from the marinade and carefully remove from the skin. Arrange the radish salad on the plates, arrange the fillets on top and sprinkle with the remaining marinade and almond flakes
3
waiting time 2 hours