Scombri All’aceto. From Puglia. The traditional way to time the cooking is to recite the pater noster or Lord’s Prayer.
fresh mackerel — cleaned and filleted
white wine vinegar
olive oil
garlic — finely chopped
fresh mint — finely chopped
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Blanche the mackerel fillets for a few seconds in boiling, salted water. I’ll start you off. “Our Father… ”
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Put the fillets into a non-metallic dish and cover with vinegar.
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Leave to marinate for an hour.
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Remove the mackerel from the vinegar and transfer to a serving plate.
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Dress with olive oil, garlic and mint.
Note: If you don’t want to eat the mackerel immediately, they will keep for a while in the fridge if you cover them with olive oil.
