* Photos are indicative.
Step by Step Instructions
- Step 1: Use kitchen roll to dry the deboned mackerel. Sprinkle coarse salt on both sides of it and make sure that all parts are covered.
- Step 2: Hang the mackerels in the sun until they begin to dry up.
- Step 3: Rinse them well under running tap water and grill them in the oven or on a barbecue.
- Step 4: Season with the herbs and sprinkle with olive oil.
Ingredient List
- 1kg mackerel without the head and central bone
- 5g fresh thyme (chopped)
- 5g fresh oregano (chopped)
- 5g fresh parsley (finely chopped)
- 5g fresh fennel (finely chopped)
- a bit of extra virgin organic olive oil
- coarse salt