Smoky Trout and Mackerel Medley
Indulge in the rich flavors of smoked trout and mackerel with a hint of red wine, served alongside a medley of roasted vegetables. This dish promises a perfect balance of smokiness and tenderness, complemented by the robust undertones of the red wine. An impressive feast that's simple to prepare and bursting with flavors!
ingredients
- 8 slices of smoked trout
- 8 slices of smoked mackerel
- 1 cup red wine
- 4 small Yukon Gold potatoes, quartered
- 2 medium carrots, peeled and cut into chunks
- 1 red bell pepper, seeded and sliced
- 1 red onion, sliced into thick rings
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, toss the potatoes, carrots, bell pepper, and onion with olive oil. Season with salt and black pepper.
- 3.
Spread the vegetables on a baking sheet and roast for 25-30 minutes until golden and tender.
- 4.
Meanwhile, in a deep skillet, pour the red wine and bring to a simmer over medium heat.
- 5.
Place a steamer basket in the skillet and add the smoked trout and mackerel slices. Cover and steam for 5 minutes, allowing the fish to absorb some of the wine flavors.
- 6.
Carefully remove the fish from the steamer basket and transfer to a serving platter.
- 7.
Arrange the roasted vegetables around the fish slices.
- 8.
Pour the remaining wine reduction from the skillet over the fish and vegetables.
- 9.
Garnish with fresh parsley and serve hot.
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