“I followed my heart and it led me to the fridge!”
There was a time, when I was aspired by all the fancy cooking techniques. I mean you go to a restaurant and you get food that looks like nothing described on the menu. Well to be fare – sometimes you doubt it is food in the first place. You get nitrogen fumes all over the table, something bubbling, cracking in your mouth, looking like desert, but actually tasting like something savoury. No complaining! It is awesome, cool and all that. And have tasted stuff that was truly unbelievable. But at some point you just get enough of it. Sometimes I still go for it and there are some things that I still love – like food cooked sous vide (long time in low and consistent temperature, immersed in water in sealable vacuum bags). But when you come back home after a long day at work and just want something tasty and a bit less than rocket science, simplicity is the key word! I don’t like overthinking when it comes to taste buds (still working on self development in other areas of life as well). So when you to the fish section in a grocery store with all the types of salmon, tuna, octopus and a bunch of other fish I don’t even know names of, it is somewhat comforting to go with good old mackerel, which in my opinion I honestly think is underrated!
This fish is easy to filet. No need to remove the insides. Make an incision under gills and cut lengthwise on one side, turn the fish over and repeat the same thing. Et voila! Filet is right in front of you. Cooking it takes no time – give it a few minutes a side and you’re done. Also don’t overdo with spices. A bit of salt and you’re good to go.
- Baby potatoes
- Corn oil
Alongside prep of the fish, wash and cut your veggies. Heat corn oil in a pan and fry potatoes and carrots together until cooked with a pinch of salt. Fried carrots tend to be on a sweet side. So to balance it out with some acidity, I chose to fry some tomato with skin and seeds removed. Serve and enjoy, as easy as that!