Grilled mackerel fillet from the Norwegian sea

Mackerel, or mackerel, is very popular in our country. This fish has a very bright, rich taste. It is pickled, salted, baked. Try grilling it and serving it with red caviar, sour cream, and green onion butter.

Ingredients

• mackerel - 1 piece
• farm sour cream at least 20% fat - 200 g
• refined vegetable oil - 300 ml
• butter - 10 g
• red caviar - ½ tablespoon
• green onions - a bunch
• fresh dill - bunch
• rock salt, freshly ground black pepper - to taste

Directions

1. Cut the fish into clean boneless fillets. Half of the fillet goes for one serving.
2. Prepare dill powder. Blanch a bunch of dill in salted water, put on ice. Squeeze out all moisture thoroughly and place in a single layer on baking paper. Dry the dill in the oven at a low temperature of 30-40C until completely dry, punch the dried dill in a blender or coffee grinder and sift through a fine sieve.
3. Add the correct amount of rock salt and freshly ground black pepper to the farm sour cream. Mix.
4. Prepare onion oil. Leave vegetable oil in the freezer overnight. Leave only the green part of the green onions. Punch the onion with frozen butter in a blender until smooth with the addition of salt. Then strain the finished oil through a coffee filter. The onion oil is ready.
5. Fry mackerel fillets 90% of the time over medium heat in butter on the skin. Turn the fillets over to the other side just before the end of cooking. Put the finished fish skin side up on a paper towel to get rid of excess fat.
6. Putting the dish together. Apply 2 tablespoons of seasoned sour cream evenly to the center of a flat plate. On sour cream, apply onion oil to taste, on top of half a tablespoon of red caviar, evenly spread a few grains. Decorate the plate at random with dill powder, put the mackerel fillets on the side of the plate.