Crispy Mackerel with Chanterelles

Name: Crispy Mackerel with Chanterelles
Yield: Serves 4
Cuisine: Norway
Ingredients: Fine sea salt; 2 garlic cloves, crushed; 1 pound chanterelles, trimmed and cleaned, or 1 pound button mushrooms, trimmed and cleaned, plus 1 ounce wild mushrooms; 1 tablespoon red wine vinegar; ½ teaspoon curry powder; ¼ cup all-purpose flour; Four 1-pound mackerel, cleaned; 2 teaspoons fresh thyme leaves; freshly ground black pepper; ¼ cup chopped fresh chives; 6 tablespoons unsalted butter; ½ lemon, cut into thin slices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

MACKEREL AND CHANTERELLES ARE TWO OF THE BEST THINGS OF LATE SUMMER, AND THE TWO GO VERY WELL TOGETHER. SEASONING FATTY FISH WITH CURRY POWDER IS QUITE COMMON IN NORWAY, AND EVEN MY CONSERVATIVE GRANDMOTHER, NOT NORMALLY A SPICE ENTHUSIAST, USES IT WHEN FRYING TROUT OR MACKEREL.

Ingredients

Four 1-pound mackerel, cleaned
Fine sea salt
½ lemon, cut into thin slices

Europe
Norway
Scandinavian
Fish course
Pescatarian
Scandinavia
Nordic
Spicy
Summer

Method

Rub the mackerel with 1 tablespoon salt. Fill the cavities with the lemon and two-thirds of the chives. In a large bowl, combine the flour and curry powder; season with salt and pepper. Dredge the mackerel in the flour mixture so they are lightly coated.

In a large cast-iron or other heavy s