Mackerel fillets wrapped in grilled peppers
This recipe from rummaging through Internet (Source: http://www.tusrecetas.tv) is a sample button as canned can be used as the basis of hot.
Really this dish is a variation of the mackerel canned pimiento, and mackerel could be replaced by the frigate mackerel.
We need red peppers, and one or more cans of mackerel or frigate mackerel to fill the peppers. If the preserves are olive oil, it will take advantage to prepare the dish. We also need to be blanched leeks. Regarding the amounts depending on how many will have diners and tasting capacity thereof.
I do a literal process:
Preheat oven to 200 º.
Place the peppers on a baking sheet, sprinkle with coarse salt and sprinkle with a dash of olive oil. Enter the peppers in the oven and roast for 40 minutes. After this time, get them out, let them cool and peel them.
Once the peppers have cooled, peeled and seeded, cut into thick strips.
Stretch these strips and wrap each a spine of mackerel.
To avoid opening these rolls, tie with thin strips of blanched leek.
Give a stroke rolls oven and serve hot.
You can serve them as an appetizer presented on a slice of toast and drizzled with a little olive oil, the toast of which we speak in another blog post.
At the source of this recipe also tells us the nutritional value of the dish and a specific table of these values for canned mackerel. And a trick to easily peel the peppers.