Went to Saint Remy Intermarche and they had just received fresh mackerel fillets...I was in the mood for experimenting with food again
X -clean the fillets
X -dry them with paper towels
X -lay them in order in a small dish
each layer covered with "gros sel de Guerande"
X -keep them in the fridge covered for the night and no more than 24 hours -the longer you keep them in salt obviously the saltier they are going to be, so adjust it to your taste
X -then rinse them under cold tap water
X -dry them gently
X -separately you "infused" oil (same i did for the olives) with garlic, ginger, bay leaves, thyme, rosemary, fennel seeds and a must chillies
X -return into a dish or into clean jars -----ready to eat in a couple of days
On each layer pour some of the infused oil (with the "bits) so all the content of the fish is completely covered
Wait a couple of days and you can then start to "deguster" this lovely salted fish on toasts with aperetif, .....
.................with fresh steam potatoes, boiled eggs and lettuce as a starter salad
I would eat it all within one to 2 weeks but..in sterilised jars, do try, i'll say it will keep it longer but i rather do a dozen small fillets at the time and eat them sooner...i cant wait anyway !!..too impatient and too greedy..
Enjoy it, that is a winner for me !!!
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