Name: Mackerel Alimado with Tomato Confit in Sweet Potato, Quince and Fennel Purée (Cavala Alimada com Tomate Confitado em Puré de Batata doce, Marmelo Confitado e Funcho)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 3-4 medium sweet potatoes from aljezur; 10 skinless and boneless fillets chub mackerel in olive oil (c. 3 cans); 4 plum tomatoes, not very ripe; fresh thyme leaves; 1 clove of garlic, chopped very fine; fennel leaves (or fresh dill); coarse kosher salt; 1 quince; 2 tablespoons butter; fleur de sel; sprouts of basil; olive oil; 1 lemon and 1 lime juice; five-peppers mix; sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

10 skinless and boneless fillets chub mackerel in olive oil (c. 3 cans)
1 lemon and

Method

Preparation

Squeeze lemons and limes and pour the juice into a container in which to marinate the mackerel.

Open cans and drain oil. Carefully remove the fillets by turning the entire contents of each tin onto a plate in one go. Separate fillets, submerge in the citrus juice and set aside.