Plated Stories: The Workshop and Gratinéed Mackerel With Spicy Herb Coating
Finally I get a move on to post a recipe but first I would like to announce our first Plated Stories workshop! If you don’t know what Plated Stories is I can tell you that it is a creative project that me and food writer Jamie Schler have been working on since April, every Monday we post on a theme that we have chosen together but on which we have worked on separately without any constraints or restrictions which means that we can go wherever our creativity, inspiration, time and/or energy take us. It is very fun but also quite hard at times because creativity ain’t easy to deal with all the time. The doubts about your creativity or what you do can put a dark veil over your mind (and soul if you have one) and to tear that veil away can be quite a job sometimes, the best thing to do is to work on and put your doubts back into that dark nook where they usually hover and buzz and close the door. At least that is what I try to do. But usually creativity is something truly enjoyable and that is what our Plated Stories workshop is all about, creativity and inspiration. We want to inspire you to explore what you are capable of, to try new paths and to have fun while you do it. Jamie will obviously teach food writing and I will teach food photography and styling and it is all organized by Tuscan Muse. It will take place in Tuscany, 22 may – 1 June, 2014. We are looking forward to meet you there!
The Mediterranean and the Adriatic Seas are not only filled with tuna and swordfish but also with smaller fish, quite delicious and definitely cheaper, mackerel for example. There are so many ways you can cook mackeral but this is my favourite way; just mix the topping and bake it in the oven!
Gratinéed Mackerel With Spicy Herb Coating
8 tbsp breadcrumbs
6 tbsp finely chopped fresh herbs, I used parsley, rosemary, sage, oregano, thyme
½-1 tsp chili powder, optional
1 tsp salt
5 tbs extra-virgin olive oil
8 fresh mackerel fillets
dry white wine
extra-virgin olive oil
Mix the ingredients to the topping.
Put the fish skin down in a greased oven-proof form and spoon topping over each fillet. Drizzle first wine and the olive oil over before baking the fish i in a pre-heated oven (225°C/440°F) for 10-15 minutes or until the topping is golden and crunchy