Braised mackerel from the Azores
Braised mackerel from the Azores with Aveleda Solos de Xisto
A dish and a wine that are linked by their
creative and contemporary character.
A dish and a wine that are linked by their creative and contemporary character.
Ingredient
Cilantro
Fresh and aromatic, coriander brings lightness and
liveliness to every dish. With delicate leaves and a
distinctive flavor, it is the finishing touch that
awakens the senses.
Fresh and aromatic, coriander brings lightness and liveliness to every dish. With delicate leaves and a distinctive flavor, it is the finishing touch that awakens the senses.
Recipe
Braised mackerel from the Azores
This recipe pairs well with Aveleda Solos de Xisto.
Ingredients
• 60 g fillet of Azores mackerel (the mackerel must be marinated in salt and sugar for at least 1 hour)
• Slice of Mafra bread
• Roasted peppers (green and red)
• Olive oil and vinegar to taste
• Chives to taste
• Cilantro to taste
Preparation
Step 02
Rinse the fillets under running water to remove the salt crystals. Then marinate them in olive oil, lemon juice, and black pepper for 2 hours.
Step 03
Toast a slice of bread, cut the mackerel fillets into three pieces.
Step 04
Roast half a red pepper and half a green pepper, cut them into strips after removing the skin, and season with olive oil, white wine vinegar, salt, and garlic.
Step 05
Place the pieces of mackerel together with the strips of roasted pepper on top of the slice of toasted bread. Season with coriander, garlic asparagus, and olive oil.
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Music
Maria Beraldo
Exploring the boundaries between sound and identity, Maria Beraldo constructs intense and visceral soundscapes. Her music is raw and poetic—like a wine that challenges and surprises with every sip.
Cavala
Maria Beraldo
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