Mallorca deine Fische – Saucen und Rezensionen

Mallorca tu pescado – salsas y opiniones

Majorque votre poisson – sauces et avis

Food, Photo and Art Reiner Grundmann

Titelbild: Auf dem Fischmarkt in Lauf an der Pegnitz, Reiner Grundmann

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P R O L O G

What elegance the mackerel exudes! The torpedo-shaped body is covered by a silky, flaky skin. While the side shines mid-silver like mother-of-pearl, the back is drawn with a blue-greenish pattern and the belly is white. The streamlined body and the accentuated forked tail fin already reveal her talent for precise swimming.Mackerel are related to the tuna. Mackerel are very special: They don’t have a swim bladder! This allows them to emerge or emerge in a flash and cleverly avoid predatory fish. On the other hand, you have to keep moving and create buoyancy so that you stay at a certain height and do not „sink“.

Mackerel were very popular in ancient times. In Roman times their entrails were air-dried and used as a natural „flavor enhancer“. The so-called „Garum“ is in the 3rd century. AD in the cookbook of Apicius also touted as particularly beneficial for manhood. The origin of their name, which actually comes from the Old French (makerel), is also interesting. In English, as in French (maquereau), the word was also used for pimps (ndl. Makelaar, dt. Broker). From this the popular belief is derived that the mackerel acts as a coupler in the herring balz.

The life of a mackerel

The mackerel habitat extends to the deep sea edge of the North Sea. Mackerel are part of the Atlantic fish, but prefer warm waters. They can be found from the North Cape along the European Atlantic coast to the Mediterranean Sea. Mackerels usually live in schools near the surface of the water. They do not eat during the rest period in winter.

From spring they feed on plankton. After the spawning season in late spring / summer, their hunger increases enormously and they hunt for herring, sprat, cod and whiting. Because of this hunting behavior, the mackerel follow the migration of the herring schools over long distances.

Mackerel can be up to 50 cm long and 17 years old. Sexual maturity occurs at 2-3 years of age. Tip: As with all „blue fish“, the green-blue color of the mackerel is a sign of absolute freshness. After about 1-2 days the drawing changes to blue-blue-black.

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Z U T A T E N

für gegrillte Makrele an Zitrone, Queller und Tomaten Kapern Salsa

Die Sauce für die Makrele:

• 300 g cherry tomatoes, halved
• 3 tbsp olive oil
• 1 – 3 large cloves of garlic, chopped
• 3 tbsp capers
• 1 lemon, add the juice
• Sea salt e.g. fleur de sel
• Pepper, black, from the pepper mill or steak pepper

Zutaten und Gewürze für Fisch und Beilagen

• 4 frische Makrelen a 300 g
• Olivenöl zum Bestreichen
• Meersalz und frisch gemahlener schwarzer Pfeffer
• 300 g Queller (auch Meeresspargel oder Salicornes genannt)
• Zitronenspalten zum Servieren

Z U T A T E N

für die Meerbrasse / Goldbrasse / Dorade royale

• 4 fresh mackerel a 300 g
• Olive oil for brushing
• Sea salt and freshly ground black pepper
• 300 g samphire (also called sea asparagus or salicornes)
• Lemon wedges for serving

Die Sauce für die Meerbrasse

• 4 tbsp olive oil
• 4 basil leaves, plucked
• 10 coriander leaves
• 2 shallots,
• finely chopped
• 4 tomatoes, peeled and diced
• 3 – 4 cloves of garlic, chopped (the original recipe only uses half a clove, pressed.)
• Juice of one lemon
• Sea salt, fine#Freshly ground pepper
• my variant: fleur de sel.

Vorbereitung zum Grillen

Zutaten für Gewürze und Beilagen

• 2 sea bream, scaled and gutted
• 100 ml of olive oil
• Sea salt and freshly ground white pepper
• Limes or lemon wedges for serving

I cut into the mackerel at a distance of 1 cm deep almost to the bones, coated them with olive oil and seasoned them on all sides with salt and pepper. I brought water to the boil in a pot and added the samphire to it, after 1 minute in the blanching bath (without salt, the samphire has enough of it itself) I poured it into a sieve and let it drain.

I washed the sea bream, massaged in olive oil and seasoned it on all sides with salt and pepper. Mix the ingredients for the sauces and store them in bowls, put aside. The original recipe here still makes a puree from cauliflower and anchovies, the samphire from the recipe Mackerel was enough as a side dish, along with baguette and red, dry wine.

Since this was a meal with my nice neighbors from Schleswig-Holstein – Hendrik has a gas grill, I don’t – I packed everything nicely in aluminum foil and carried it in a large basket five house numbers down the medieval alley. The hospital church, which was burned down by Margrave Albrecht Alcibiade’s troops in the great Margrave War in 1553, appeared in my field of vision, the outer walls are standing, as is the Romanesque tower. However, that evening I hardly had a look at the medieval building ensemble. The Hendrik kitchen and the grill on the terrace were more interesting to me now.

And so I rang the bell and I and my basket of fish were allowed in. Henrik from the Kiel area always reminded me of a Viking – only the helmet with the horns and the parked kite were missing. The only difference is that with a computer mouse in hand, you can’t make conquests like Leif Erikkson.

Anyone who believes that the northern lights and I have profoundly exchanged „jo“, „jo“, „jo“ as the maximum possible communication and drank the mead from skulls, is wrong, we could talk and grill the fish together.

My son (13) later took over the conversation and gave a lecture on Deutsche Bahn in general, British trains in particular and Russian nuclear power plants, their design, purpose, Russian scientists and the reasons for the explosion. He can do that well, and if he ever has a scientist as a listener, then he will give a lecture – factually sound, exhaustive – that is, in detail. and although the mackerel and sea bream were slick and well soaked in the olive oil, they happily stuck to the foil. I have never owned a grill and, due to a lack of experience, Hendrik, the software developer who occasionally visits the Silicon Valley, and I, the aviator and desk clerk, fought for the fish. We benefited from the Hanseatic calm and balance on his part, and the Franconian serenity on my part and we „muddled“ cheerfully to us.

Finally we decided to relocate the fish (we should have done that right away) into the cage-like fish tongs that he actually had on hand and to give them another 5 minutes. On the plate, the result was visually not the best, because they Fish from the grill were blackened and the skin was badly damaged, but the taste was excellent with the respective Mallorcan sauce, white fish meat everywhere, tender, barbecue-aromatic and very delicate, and with the lemon and lime wedges somehow a hit again

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