-
Place the salt in a bowl and finely grate the lemon and lime zest
over it.
-
Add the ground coriander and mix.
-
Spread some of the aromatised salt to an even depth of 2mm on a
tray or plate.
-
Press the mackerel fillets, skin side down, onto the salt.
Sprinkle
with a little sherry vinegar and then add more of the salt so that
the fillets are completely covered.
If your tray or plate is not large
enough to hold the fish in one layer, you can place any remaining
fillets on top of the salt covering the first layer, then add more
vinegar and salt again.
Leave the fish for 45 minutes.
-
Meanwhile, peel the garlic, remove the green germ in the centre
and crush.
-
Put the garlic, olive oil and chilli flakes in a small saucepan
and warm over a low heat for 10 minutes.
Make sure the garlic does
not burn, otherwise the oil will become bitter.
-
Remove the pan from the heat and set aside.
Once it is cool, strain
the garlic oil through a fine sieve (a tea strainer will do the trick).
-
When the fish is ready, wash it thoroughly to remove all the salt,
then remove the skin from the fillets.
-
Place the flesh in a bowl and add the flavoured oil.
Using a fork,
mix well, shredding the flesh as you go.
-
Finely chop the basil and add to the fish.
-
Leave in the fridge for a couple of hours.
-
To serve, spoon the rillettes onto individual plates and sprinkle
over a few salt crystals and some cracked black pepper.
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