OK, not really what the title says. That’s a fish and veggie lunch.
I did have some ratatouille veggies as a base : aubergine, bell pepper, onion.
I had some lesser cuts of mackerel, what is left with the spine after they take the sushi blocks. There is still something to eat on the frame. I put them in a pan with a cut onion, 3 glasses of red wine, a little soy sauce and kurozato (black sugar). Let reduce.
Added steamed aubergine and cut bell pepper. Simmered a few minutes :
Done !
Served. It’s very juice, so that goes well with potatoes.
Boiled, then mashed, flavored with salt, pepper, chili and olive oil.
Pas mal comme idee surtout avec les oignons!
Reblogged this on GOURMANDE in OSAKA.