Recipe: Pan-fried line-caught mackerel fillets and pink radishes

Name: Filets de maquereau de ligne poêlés et radis roses
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 portions
Ingredients: 4 maquereaux de ligne de 300 à 400 g les filets levés,les petites arêtes du centre retirées.; 300 g de radis roses de jardin (si possible) épluchés bien lavés et émincés finement.; 10 g de gingembre frais épluché et taillé en minuscules petits dés.; 30 g de graines de soja vert ou de petites fèvettes.; une belle noix de beurre 1/2 sel et huile d'olives.; jus de citron ou vinaigre de riz; sel et poivre du moulin; quelques gouttes de sauce soja

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 5 min

Cook 10 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

4 line-caught mackerel of 300 to 400 g with fillets removed and small center bones taken out.
300 g of garden pink radishes (if possible) peeled, well washed and finely sliced.
10 g of fresh ginger peeled and cut into tiny small dice.
30 g of green soybean sprouts or small fava beans.
a generous knob of butter, half salted, and olive oil.
lemon juice or rice vinegar
salt and freshly ground pepper
a few drops of soy sauce

Step-by-step directions

The recipe is made simultaneously in 2 pans and should take no more than 15 minutes to prepare.

1 In the first pan, large enough (or in 2 batches), heat butter and 1 spoon of oil, then when the mixture becomes "meunière" style, place your mackerel skin-side down, salt and pepper for just 1 minute, turn them over then cook for 5 minutes, then turn off the heat and cover.

2 While your fish fillets cook, in the other pan do the same, melt the butter and olive oil, pour in your pink radish slices, salt and pepper then after 2 minutes* add the diced ginger and soybean sprouts, cook for another 1 minute then turn off the heat and cover.
There you have it, it's almost done:
Heat both pans, arrange your fillets head to tail on each hot plate, place the pink radishes in the center, heat some butter in the fish cooking pan, add lemon juice or rice vinegar and pour boiling over your fillets and quickly decorate with soy sauce.
* No more than 2 minutes because you need to keep the crunch of the pink radish slices.
With a knowing wink to my friends from the Small Coastal Boat at La Pallice market.

Bon marché Radis roses