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Ingredientes
- 6 ounce Red lentils soaked overnight in
- 4 c. Cool water
- 4 x Minced fresh oregano leaves
- 2 x Garlic cloves finely chopped
- 1 whl Egg
- 1/2 c. Extra virgin extra virgin olive oil divided Juice of 1 lemon Salt to taste Freshly-grnd black pepper to taste
- 1 x Red onion finely minced
- 1 c. Red wine vinegar
- 1 tsp Dry oregano leaves
- 1 c. Virgin extra virgin olive oil
- 2 x Mackerel filets - (8 ounce ea) bones removed, skin intact
Direcciones
- Drain lentils and let stand at room temperature.
- In a blender, mix egg, oregano and garlic till smooth. Drizzle in 1/4 c. of the extra-virgin extra virgin olive oil in a thin stream till a thick emulsion is formed. Remove from blender, whisk in lemon juice, season with salt and pepper and set aside.
- In a medium sauce pan, heat onion, red wine vinegar, dry oregano and the 1 c. virgin extra virgin olive oil. Bring to a boil. Lower heat and simmer 10 min.
- Cut each mackerel filet diagonally in half to create pointed wedge. Season flesh side, and place in small casserole just large sufficient to hold fish and 2 c. liquid. Bring vinegar mix to boil and pour over fish, moving around so fish is surrounded by liquid. Allow to stand till cold (10 to 15 min).
- Saute/fry lentils in 1/4 c. of remaining extra-virgin extra virgin olive oil over medium heat till crispy (about 7 to 8 min), drain oil off and place in center of serving platter. Place mackerel pcs on top of lentils, drizzle with oregano aioli and serve.
- This recipe yields 4 antipasto servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 4 servings | |
| Calories 1033 | |
| Calories from Fat 801 | 78% |
| Total Fat 90.41g | 113% |
| Saturated Fat 13.43g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 90mg | 4% |
| Potassium 713mg | 20% |
| Total Carbs 31.64g | 8% |
| Dietary Fiber 13.7g | 46% |
| Sugars 4.46g | 3% |
| Protein 23.46g | 38% |
