Recipe: Spanish Mackerel | RECIPE PAUL BREHENY
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- Опубликовано: 16 мар 2016
- Cooking Spanish Mackerel, / thehookandthecook Please subscribe to our channel.
PAUL BREHENY shows you how to cook Spanish Mackerel with Moroccan spices. So simple you can cook this dish of Spanish with Moroccan spices at home.
Paul shows you how to make your own Moroccan Spices by dry
roasting. Spanish Mackerel are a fish in Australia that have been placed on the Sustainable list by the FRDC fisheries research and development corporation. For more information check out the website frdc.com.au/Pages/home.aspx
Go to www.escapewithet.com/ for full recipe.
Follow The Hook and The Cook on Face book / thehookandthecook Twitter and Instagram @thehookandthecook. The Hook and The Cook would like to thank our great mates at Krio Krush Herbs and spices for the use of there Beautiful kitchen.
Thank you to Esacpe with ET productions and to Nathan Breheny Pauls 15 year old son for the final edit.
Thank you for watching.
Hope you enjoy this video and learn a few tips & tricks along the way. Please share it with your friend and subscribe to The Hook and The Cook You tube channel for the latest videos on Fishing & Cooking. Thanks Regards Scotty & Paul.
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Please watch: "Catch and Cook Trout on the open fire, #fishing #cooking"
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Хобби
wow.. looks very healthy and colourful :D interesting cooking skill easy to follow for home cook! i think i will try this one for my mother! she will be pleased!
Thanks for taking the time and effort to make cook and edit videos like this. Hopefully more videos coming soon
+abdul abou Our pleasure glad you enjoy them, we have many more to come so tune in weekly to our channel. Thanks.
Regards Scotty & Paul
Thanks I will try this it looks great
Thanks for your feed back glad you enjoyed.
Regards Scotty & Paul
Going to have to try this one..... looks delisshhhhh!
+AllyKatPerth Ally they are all rather good as I get to try most Paul cooks, Thanks.
Regards Scotty
Looks tasty. Easy to follow video too. Subscribed!
Welcome to the channel cheers Scotty and Paul
Isant this spotted mackerel? Any way, great vid. Looks delish
+Jordan Voglsinger Jordan yes a great dish glad you enjoy it, Tune in every week for more tips and tricks from The Hook and The Cook. Regards Scotty & Paul
Nice recipe ! Turmeric stains can go if clothes are dried in Australian sun , the high UV light kills turmeric stains
Interesting thanks for that, great dish very tasty. Thanks for tuning in and please subscribe to our channel and share with
as many friends as you can and ask them to subscribe also as it will
help us film more all all to enjoy, ruclips.net/user/TheHookandTheCook
thanks for your support.
Regards Scotty & Paul
Where am I able to find this recipe? I checked and it isn't on your website.
Hi John Anderson my apologies I did the recipe for a escape with ET it looks like the website has been up graded recently and its only showing the most recent recipes from the current series which is still on air.
Here is the original recipe regards Paul:
Ingredients:
2x fillets of Spanish Mackerel
Moroccan spice marinade:
1/4x bunch fresh coriander
1/4x bunch of flat leaf parsley
1 x garlic cloves
1 x teaspoons ground cumin
1x teaspoon ground turmeric
1/4 x teaspoon of dried chilli
Sea salt flakes - pinch
1x lemons squeezed and juiced
80mls olive oil
white bean salad
1/2x small tin drained & washed of cannellini beans
1 x avocados
1/4red onion diced
1x lime segmented
50mls olive oil
Slash red wine vinegar
Caster sugar to taste
Chopped flat leaf parsley
Chilli and lime yogurt dressing
1x 250mls of natural yogurt
1x lime squeezed and juiced
½ a birds eye chilli seeded and diced
Ground black pepper
1 teaspoon of honey
Method
Spice marinade: Dry roast cumin turmeric chilli flakes, cool and place in pestle and mortar. Add chopped coriander, sea salt & garlic. Pound in pestle and mortar into a paste, add squeeze of lemon and orange juice - marinate the fillets for two hours.
Paul’s tip: When marinating wear plastic gloves or you will have yellow hands for the rest of the day!
Chickpea and white bean salad: In a large bowl add chick peas, cannelini beans, avocado cubed, dice red onion, 1 x lime segmented. Mix olive oil with caster sugar and lemon juice or lime juice and dress salad - reserve for later use.
Chilli and lime yogurt dressing: In a bowl mix yogurt, chilli - finely diced, honey and lime - reserve in fridge.
Cooking: Heat a non-stick frying pan with olive oil, place fillets skin side up, seal, its important to turn the frying pan down at this stage as the marinade can catch and burn giving the fish a bitter flavour, cook slowly then turn. Rest fish in the frying pan with the heat off, this will let the fish relax and keep cooking while you plate up the salad.
Plating: Simply place salad in center of plate and top with your golden perch then finish with lime chilli honey yogurt.
John our channel details Remember new clips every Friday on The Hook and The Cook, ruclips.net/user/TheHookandTheCook
Please share our clips with all your mates and ask them to subscribe to
our channel as it helps us film more for all to enjoy, Thanks for your
support.
Regards Scotty & Paul
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what does heating the spices do for the dish?
Great question Peter when you heat the spices or I should say dry roast. It helps take the staleness out of the spices by heating up the oils in the spices and release flavour. It's so important to do this with all dried spices.
The one thing you must not do is over roast as this will burn the spices and give the dish a bitter flavour.
So heat the spice until you get a pleasant smell then remove and cool. Thanks for watching.
I hope this helps. Don't forget to check out the rest of our clips.
Regards
Paul
+TheHookandTheCook thank you! very informative
What happened to the rest of the Moroccan dry spices?