Holy Mackerel

Finding time to cook at home as of late has almost been next to impossible, but I am trying to make time for it.

On Tuesday I was talking to one of my fish purveyors and he mentioned he had some Spanish Mackerel. The first thing I said was " I wish that I could sell it, nobody will buy it." Even though I love Mackerel people seem to have a preconceived notion about it being fishy and oily. I then gave explicit instructions to send one fish and one fish only with a note attached to it DO NOT TOUCH. You see, this fish was for me and Melissa and I didn't want an overeager line cook getting his hands on it. I had a plan and an idea of what I wanted to cook at home. That dish would be simple and flavorful, yet light and heavy all in the same breath. 

I love to cook but another important part of my job as a chef is to pass on knowledge. I feel that it is important for everyone to remember that most everything we consume as protein has a face. So while I went about taking care of the rest of the meal Melissa learned how to break down a fish with a little guidance.

She is a natural, barely leaving any meat on the bones. What meat was left we scraped off with a spoon for or audience of kitties eagerly awaiting for the "leavins".

While Melissa was honing her skills as a poissonier, I was starting the ragout/stew/one-pot meal. I have a tendency to use every pot and pan that we own when I cook. (I am seriously considering a second dishwasher.) What better to start with but some house-made bacon from Motor, onions, garlic, and some cabbage that was floating around in the fridge?

After a few minutes of rendering the bacon and sweating the vegetables some French green lentils entered the pot, followed by a bunch of water and what ever herb stem I had lying around. Cover and simmer. Drink Ten Cane rum and Mexi-coke. Repeat. Check lentils. As soon as the lentils became tender I placed the mackerel on top of the ragout and covered again. I wanted the fish to be as light as possible so steaming the fish seemed like the best course of action.

Another cocktail down and the fish was cooked to perfection. The only thing missing was the fat--oh fat, how I love thee! Instead of butter I decided to drown the ragout with really good olive oil. If there is one thing that every kitchen should have it is a good E.V.O.O--the difference between grocery store and gourmet is staggering.

Instead of wine we split a Blond beer whose maker is escaping me know. Simple and awesome, with very little clean up. I loved this dish.