Mackerel Balık Ekmek
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
4
Description
Recipe by John Smith, chef at Classic Diner.
Ingredients
- Mackerel - 1 piece
- Tomatoes - 1½ pieces
- Cucumbers - ½ pieces
- Spanish onions - ½ pieces
- Sumac - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Semi-soft cream cheese - 3.5 oz
- French Baguette - 21.2 oz
Step by Step guide
Step 1
Roast the tomato in the oven. Carefully remove the stem, sprinkle salt into the hollowed-out space, and place the tomato in an oven preheated to 356°F for 20-25 minutes.
Step 2
Mix the flesh of the roasted tomato and cream cheese in a one-to-one ratio.
Step 3
Remove the bones from the mackerel fillet.
Step 4
Cut the fillet in half.
Step 5
Pour olive or sunflower oil into a well-heated skillet.
Step 6
Season the fillet with salt.
Step 7
Place the mackerel in the skillet skin-side down.
Step 8
While the fish is frying, prepare the salad. Slice half a tomato into half-moons.
Step 9
Remove the core from the onion and slice it into half-rings.
Step 10
Slice the cucumber into half-moons.
Step 11
Combine the vegetables in a bowl, drizzle with olive oil, and sprinkle with sumac and black pepper.
Step 12
After three minutes, flip the fish – let it cook in the pan for another minute.
Step 13
Cut half of the baguette in half and spread cream cheese with tomatoes on both sides.
Step 14
Place the mackerel on the bottom part of the baguette.
Step 15
Place the salad on top of the fish.
Step 16
Drizzle the salad with lemon.
Step 17
Cover with the second half of the baguette.
Step 18
Place the sandwich on a warm skillet for one minute.
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