Ingredients
550 gr SGOMBRO
200 gr White Onion 30 gr
Pine nuts 30 gr
Raisins soaked
Salt q.b.
20 gr Sunflower seed oil
White vinegar q.b.
Laurel
Preparation
Take the onions, wash them well under running water, remove the first layer of skin and slice them finely. Take a pan and put it on a low heat, add the onions and braise them slowly in corn oil with some bay leaves and salt. In another pan, toast the pine nuts, add the raisins previously soaked and blend them with white vinegar. Open the pan of mackerel fillets, drain them from the oil, and put them in a fairly large baking dish, cover them with the freshly prepared saor, cover everything with the transparent film and leave to rest for 4 hours in the fridge before bringing it to the table.
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