Ángel León's trick for bleeding oily fish and his recipe for mackerel with vegetables
Mackerel is an affordable, flavorful, and versatile oily fish that's delicious grilled, baked, and, as in this recipe, salt-cured.
- 4 medium-sized mackerel, cleaned and filleted
- 60 grams of salt for the brine
- Water
- Coarse salt for curing
- 1 medium onion
- 1/2 green pepper
- 1/2 red bell pepper
- 2 medium tomatoes
- A few sprigs of chives
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of sherry vinegar
- Shall
- How to prepare mackerel with piriñaca, step by step
- Bleed the mackerel. Dissolve 30 grams of salt per liter of water. Submerge the fish and let it soak for 2 hours. After one hour, change the water to allow the blood to drain. Once the time is up, remove the fish and dry it carefully.
- Cure the mackerel in salt. Cover the fish with coarse salt and let it rest for 12 to 15 minutes. Remove the salt, rinse the mackerel, pat it dry, and cut the fillets diagonally.
- Prepare the relish. Finely chop the onion, peppers, tomato, and chives. Place everything in a bowl.
- Season the piriñaca. Add salt, sherry vinegar, and olive oil. Mix well so the vegetables release their juices and the flavors meld.
- Assemble the dish. Place a generous base of piriñaca, distribute the mackerel fillets on top and finish with a little of the picadillo juice.
Pay attention to this detail because it makes all the difference. It's not enough to just leave the fish in the water; you have to change the water. After two hours, the mackerel comes out clean, dries well, and its color looks completely different.
Next comes a short but crucial step: covering the mackerel with coarse salt for 12 to 15 minutes. The goal isn't a long curing process, but rather to give it texture and a touch of seasoning. Remove the salt, rinse the mackerel, pat it dry again, and then slice the fillets diagonally to make them more visually appealing.
While the fish is cooking, the piriñaca is prepared. This southern-style relish includes onion, green bell pepper, red bell pepper, tomato, and chives, all finely chopped. For Ángel León, the soul of the dish lies in the dressing: sherry vinegar, salt, and a generous drizzle of extra virgin olive oil. The acidity of the vinegar truly enhances the flavor of the vegetables and cuts through the mackerel's natural fat.
This dish perfectly encapsulates Ángel León's culinary style: making the most of a humble fish and seasonal vegetables with simple techniques and a discerning eye. There's no need to light a fire; you barely need any time for bleeding the fish and a little care with the seasoning. The result is a fresh, light dish with just the right acidity to elevate the fish.
The secret is not in complicating things, but in taking care of the bleeding, the seasoning and the cutting: three gestures that turn a humble fish into a festive dish.
Tricks to make it perfect
If you're going to eat the mackerel raw or cured, it's best to freeze it beforehand for at least 24 hours at -20°C to prevent anisakis, and then defrost it in the refrigerator. Dress the piriñaca just before serving so the vegetables stay fresh. And don't skip the diagonal cut: besides improving the presentation, it makes each bite more enjoyable. You can prepare the piriñaca in advance, but wait until serving time to dress it; this way it stays crisp. For a more casual bite, serve the mixture on rustic bread toasts.
🍽️ The recipe card
- 🍴 Dish: Mackerel with piriñaca or chopped vegetables
- 👥 Servings: 4 people
- ⏱️ Time: 2 hours and 15 minutes (plus assembly)
- 📊 Difficulty: Easy
