Quick-Cured Mackerel

Mackerel, Tomatoes in their own juice, Sun-dried tomatoes, Table salt, Mixed herbs, Fresh spinach, Olive oil, Fresh chili pepper, Garlic, Ground black pepper, Salt for the paste, Paprika, Coriander, Fresh thyme

Cooking: 20 min. Slice: 10 min. Chill in the refrigerator: 1 day. Freeze: 3 h.

Butterfly mackerel (600 g) into one flat fillet without the larger bones, pat it dry, and season both sides with salt (6 g) and ground black pepper (2 g), then leave it for 10 minutes.

Marinating paste

Chop tomatoes in their own juice (70 g), sun-dried tomatoes (30 g), mixed herbs (15 g), olive oil (10 g), fresh spinach (10 g), garlic (5 g), fresh chili pepper (6 g), salt (2 g), ground black pepper (2 g), paprika (2 g), coriander (2 g), and fresh thyme (2 g) into a coarse paste.

Spread the paste over the fish, roll the mackerel up, wrap it tightly, and refrigerate for 24 hours, then freeze until fully firm. Slice thinly for serving while still slightly frozen.