Blow Torch Marinated Mackerel

Ingredients                                                                                                           

Serves 2

2              Qwehli Mackerel Filets

2              Cups of Sherry Vinegar

20            Grams of Enoki mushroom

10            Grams of red oinion, diced

5              Grams of lemon confit slices

5              Grams of green pepper slices

50            Grams of red pepper

50            Grams of chorizo

1              Pinch of salt and pepper

Preparation                                                                                                            

1. Marinate the mackerel filets in sherry vinegar for about 10 minutes (or in a lemon olive oil mixture); Season with salt and pepper.

2. Prepare a mixture of enoki mushroom, red onion, lemon confit and green pepper to place on the mackerel. Make some red pepper and chorizo puree for a special touch.

3. Grill the fillets with a blow torch to cook them slightly and give them a nice color.

火炙酒醋醃青花魚                                                                                 

做法：

1. 將青花魚放入雪莉酒醋內醃製10分鐘（或檸檬橄欖油混合汁）後，淋上鹽，黑胡椒調味

2. 用噴火槍燒炙青花魚直肉色金黃

3. 於青花魚上鋪適量金針菇，醃洋蔥，油封檸檬，青椒絲；攪拌機內放入紅椒，義式臘腸以製醬汁

4. 完成！