Red cabbage in the summer ?

Certain recipes look at me and invite me to prepare them, because of the ingredients, because of the combination of ingredients or their facilities or just because they intrigue me,  as the following one.

Nathan Outlaw cookes for Instead of sardines I buy mackerel filets, 2 pp and  thus 8 in total. Put the mackerel filets on baking paper with the skin upwards (I prefer this method, it smells less ;-)). Oil them, season with pepper and salt. Bake in the oven at 240° for approx 10 -15 mins until they are crispy. Chop 800 grams of red cabbage and 1 fresh red onion thinly. Mix 100 ml red wine vinegar and 100 ml of balsamic vinegar, 1 table spoon of dragon, 1 table spoon of ahorn syrup. If you prefer more sugar, add some stevia. Put the mackerel (skin up) in a large earthenware flat bowl. Put the red cabbage and onion on the fish. Spread the marinade on the fish. Cover the bowl and store in the fridge for approx 24h.

Make a creamy dressing of 1 whole egg, 2 teaspoons of mustard, a few drops of stevia, the juice of ½ lemon, 125 grams of mascarpone, 1 table spoons of algues. Add sunflower oil until the sauce is thickening, but still liquid enough. Add pepper and salt. Store the sauce in the fridge.

Remove the marinated fish out of the fridge 30-45 mins before dinner. Serve the dish with bread or ovenbaked potatoes.

Nice balance of flavors!

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