Mackerel Fillet & Chorizo Braised Leeks Recipe

Cooking Directions

• STEP 1.Heat a large frying pan over medium heat and add the chorizo. Cook until the chorizo releases its oils and becomes crispy.
• STEP 2.Add the leeks to the pan and cook for a few minutes until they start to soften.
• STEP 3.Pour in the white wine and chicken stock, and bring to a simmer. Cook for about 10 minutes until the leeks are tender and the sauce has reduced slightly.
• STEP 4.Meanwhile, season the mackerel fillets with salt and pepper. Heat another frying pan over medium-high heat and add a little oil. Cook the fillets skin-side down for about 3-4 minutes until the skin is crispy. Flip the fillets and cook for another 2-3 minutes until cooked through.
• STEP 5.Serve the braised leeks on a plate and top with the crispy mackerel fillets. Garnish with fresh herbs if desired.

Cooking Tips

• Make sure to cook the chorizo until it becomes crispy to release its full flavor.
• When cooking the mackerel fillets, start with the skin-side down to achieve a crispy skin.
• Garnish the dish with fresh herbs like parsley or dill for added freshness and color.

Storage and Serving

• This dish is best served immediately while the mackerel fillets are still crispy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a frying pan over medium heat until warmed through.