If you’re a fan of smoked fish, you’re in for a treat with this recipe for recette maquereau fumé marmiton! With its rich smoky flavor and tender texture, it’s the perfect addition to any meal. And the best part? It’s super easy to make! So let’s dive in and get cooking.
Ingredients:
- 4 fresh mackerel fillets
- 1 cup wood chips (preferably hickory)
- 1/4 cup brown sugar
- 1/4 cup kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
Instructions:
- Soak the wood chips in water for at least 30 minutes.
- In a small bowl, mix together the brown sugar, kosher salt, black pepper, and garlic powder.
- Pat the mackerel fillets dry with a paper towel, then rub them all over with the spice mixture.
- Set up your smoker according to the manufacturer’s instructions, using the soaked wood chips.
- Place the mackerel fillets on the smoker rack and smoke for 1-2 hours, or until cooked through and tender.
- Remove from the smoker and let cool for a few minutes before serving.
Nutritional Information:
Each serving contains:
- Calories: 170
- Protein: 20g
- Carbohydrates: 5g
- Fat: 8g
- Sodium: 700mg
Cooking Time:
1-2 hours
Equipment:
- Smoker
- Wood chips
- Bowl
- Paper towel
Serving Suggestions:
Enjoy your recette maquereau fumé marmiton on its own as a snack, or serve it alongside crackers or bread for a more substantial meal. It also makes a great addition to salads or pasta dishes!
Variations:
Try experimenting with different spices or seasonings to give your smoked mackerel a unique flavor. You can also try smoking other types of fish, such as salmon, trout, or haddock.
Substitutions:
If you don’t have access to a smoker, you can try using a stovetop smoker or a smoke gun instead. You can also bake the mackerel in the oven at 350°F for 12-15 minutes, or until cooked through.
Storage:
Store your smoked mackerel in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to soak your wood chips in water before using them in the smoker.
- Don’t skip the step of patting the mackerel dry with a paper towel – this will help the spice mixture stick better.
- For a stronger smoky flavor, you can smoke the mackerel for longer than 2 hours.
Notes:
This recipe for recette maquereau fumé marmiton is gluten-free and dairy-free.
Frequently Asked Questions:
Can I use frozen mackerel fillets?
Yes, you can use frozen mackerel fillets for this recipe. Just make sure to thaw them completely and pat them dry before applying the spice rub.
Can I use a different type of wood chips?
Yes, you can use any type of wood chips that you prefer. Hickory is a popular choice for smoking fish, but you can also try applewood, mesquite, or cherry.
Can I use this recipe for other types of fish?
Yes, you can use this recipe for other types of fish. Just adjust the cooking time as needed based on the thickness of the fillets.
Personal Thoughts:
As a lover of all things smoky, I absolutely adore this recipe for recette maquereau fumé marmiton. It’s so easy to make, but the flavor is out of this world. I love serving it as part of a cheese board or as a topping for salads. Give it a try – I guarantee you won’t be disappointed!