Spanish Mackeral on Mushrooms with Marsala Sauce
Mar 15th, 2008 by Paul
A few weeks ago I took some people from work out on a fishing charter, 40kg of spanish mackeral later ( 4 x 13kg each fish ) everyone’s freezers were full.
Tonight I decided to adapt an earlier recipe using my new favourite ingredient, Marsala wine to rid myself of some of this pesky freezer room hog.
Excuse the shocking photo, my camera is packed for a fishing trip tomorrow so I had to resort to my phone’s camera.
No strict recipe here, I just threw it together so didn’t measure.
- 1 skinned Spanish Mackeral steak
- Cornflour
- about 1/2 cup Marsala Wine
- Butter
- Olive Oil
- handful of sliced mushrooms
- roughly chopped clove of garlic
- Salt & Pepper
- Thyme
coat the fish in cornflour, heat a heavy pan with a fair wallop of olive oil in it. Salt & Pepper the fish, and throw it into the pan when it’s hot enough. Sear the fish on all sides until it’s nicely golden brown ( doesn’t need to be cooked through at this stage ). Rest the fish in a bowl.
Pour out the oil and clean the pan with a paper towel ( or use a new pan if you want extra washing up ) and return to the heat. A good dollop of oil and a knob of butter into the pan. When the butter starts to bubble throw in the garlic and mushrooms and stir ( just shake/flip the pan ) as the mushrooms start to give off liquid add in some thyme and salt and pepper. Cook the mushrooms until the juices are almost cooked out.
Pour in your Marsala and bring to a fast boil. Add the fish back in and cook, turning occasionally until it’s cooked through. Remove and rest covered in foil. Reduce the Marsala down and add in about a tsp of cornflour, stirring to make sure it doesn’t clumb. It’ll thicken slightly and go glossy.
Spoon out the mushrooms onto the bottom of your plate, put the fish on top, and pour over the Marsala sauce. If you used fresh thyme, garnish it with a sprig.
