Ingredients for servings
400 g mackerel fillets
250 ml Don Pietro Extra Virgin Olive Oil
A sprig of mint, basil, dill and lemon balm or other fresh herbs
Salt and pepper
Serving with:
2 red peppers,
2 tablespoons Don Pietro Extra Virgin Olive Oil,
salt and pepper
Equipment: two Weck jars without seal with a capacity of 370 ml. Food probe thermometer
Check the mackerel fillets and remove any bones. Turn on the oven at a temperature of 100 °.
Wash the peppers and put them in a baking dish. Put them to bake, turn them after about 30 minutes.
Pour a couple of tablespoons of Don Pietro oil into each jar and brush the side edges.
Moderately salt the mackerel fillets and distribute the herbs over the fish.
Roll up the fillets and place them in the jar, add a few leaves of aromatic herbs to each jar and add enough oil to completely cover the fish.
Close the jar with the glass lid and secure with 2 hooks. Lower the oven temperature to 70 ° and proceed with baking the fish for at least 1 hour.
After this time, check with a probe thermometer that the temperature of the fish has reached 65 ° at the heart of the fillet. It may take another 20-30 minutes to cook.
Remove the peppers from the oven, cover them with kitchen paper or put them in a paper bag for food, let them cool and remove the skin, seeds and filaments. Cut them into pieces and season with salt and pepper.
Serve the mackerel fillets with the peppers and a couple of tablespoons of filtered cooking oil.
Notes:
Potted mackerel fillets can be prepared in advance and stored in the refrigerator for up to three days.
The cooking oil is filtered and can be reused in fish preparations.
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