Spicy mackerel in rustic tomato soup with stirring smoke cheese

Ingredients for Spicy mackerel in rustic tomato soup with stirring smoke cheese

Instructions for Spicy mackerel in rustic tomato soup with stirring smoke cheese

To prepare the Spicy mackerel in rustic tomato soup with stirring smoke cheese recipe, please follow these instructions:

The loaf and garlic are chopped fine, sautéed in a little oil, the tomatoes are cut into coarse pieces and added together with capers. When the tomatoes start to collapse, add balsamic vinegar, chopped onion, estragon, salt and pepper. It all stands and spins a little. Taste and texture can be adjusted. The macro fillets are halved and roasted on the skin side in a teflon pan in oil with low heat, but still so hot that the fish does not stand and "boils". When the skin is crisp, the meat should also be cooked ready - otherwise you can finally turn it over.

The smoke is whipped up and put together with the fish on the soup