MACKEREL with tomato confit and chive sauce

Actually I bought two beautiful starlings despite not being in season. From February to May is when we can enjoy this fish as tasty and so healthy and who once despised. Chub mackerel is the generic name of this species are so similar that there are few notable differences.

Skald not usually candied tomatoes for but I thought I would since this dish is an accompaniment but the co-star. They taste amazing as well as its oil, we can use on other salads or integrating it into a sauce either cold or hot.

Do not miss the test chive sauce is amazing. If you do not like the taste of raw garlic, you can delete it or even use garlic to the tomato confit, will taste much smoother. The original recipe came with chopped olives fish, almost made a paste and emulsified with oil confit. I have to try it, I liked the idea.

Ingredients:

- 2 medium mackerel
- 8 cherry tomatoes
- 3 or 4 cloves of garlic
- Pitted black olives
- 1 natural yogurt
- 2 tablespoons mayonnaise
- Chives
- Extra virgin olive oil
- Salt and pepper
- Rosemary and Thyme
- 1 chili

Preparation:

Blanch tomatoes in boiling water 2 or 3 minutes. We took the skin and split into two halves. Preserved in olive oil flavored with garlic to plates, herbs, salt and pepper for 20 minutes over low heat.

Mackerel was filleted by removing the thorns and pepper. In a skillet with a little oil roast the fillets over medium-high. Reserve.

Chive sauce:

We put in the bowl of a blender the yogurt, mayonnaise, a clove of garlic, salt and 3 tablespoons oil confit tomatoes. We beat well until a smooth cream to which add finely chopped chives.

Placed at the bottom of the dish first and tomatoes on them, grilled mackerel fillets with a bit of flavored oil, olives and slices cut chive sauce.