Mackerels wrapped in vegetable mash
Ingredients:
2 medium sized mackerels (whole or fillets)
Salt and pepper
Butter
2 aubergines
600-800 g potatoes
1 parsnip
1 rutabaga
1 egg
Salt and pepper
Fresh or dried parsley
Butter and oil
Preparation:
Cut the eggplants into slices of 6-8 mm thickness lengthwise. Grill them on a nonstick skillet, lightly brushing each slice with oil. When softened and browned, place them in a covered dish. Salt to taste and drizzle with oil before covering the dish.
Meanwhile, chop the other vegetables into large cubes (peel before that). Boil them in salted water until they are tender. Then drain the water and mash the vegetables, adding the egg, some butter and freshly ground black pepper.
Rinse the mackerel with cold water. If your fish are whole, scoop them out well, also removing the black abdominal skin and the coagulated blood along the spine. Remove the fishbone. Then rub the fish with salt and pepper.
Grease a rectangular or oval baking dish. Spread half of the mashed vegetables at the bottom. Then cover with a layer of eggplant slices. Tip the mackerels on top, pressing them down lightly to make a nest. Cover with another layer of eggplant slices and the remaining half of the puree. Smooth the surface and sprinkle with parsley (fresh or dry).
Roast in the oven at 210°C for 30 to 35 minutes. The last 5 to 10 minutes, put a few slices of butter on the mashed vegetables and return the dish in the oven until the butter is melted and golden. Serve hot with a nice fresh salad.
