Sawrella is a cross between Mackarel and Tuna. It is commonly found in our waters from May to September. Make sure that you buy the freshest, and you will know that when the family comes home and no one notice you have fish for dinner. Fresh fish has no smell at all!
I bought this fish just few hours after it was cought and it weighed around 1.5Kg. Cleaned and filleted it had around 1kg of flesh and it was plenty for four persons. Use Mackarel, Pilchards or Small sized Tuna if Sawrella is not around. Ask your fishmonger to remove the skin and fillet them for you.
1kg Sawrella fillets (Mackarel or Tuna)
2 cloves garlic crushed
1 tsp grated fresh ginger
1 tsp grated lemon rind
juice of 1/2 lemon
1 tbsp olive oil
1 tbsp butter
1 tbsp plain flour
1 onion finely chopped
2 cups chicken stock
2 tbsp Capers in Vinegar
1 tsp Dijon Mustard
1 tbsp chopped fresh Marjoram
Salt & Fresh Black Pepper
Cut the fish fillets diagonally, to have 1 cm escalopes and set aside.
Heat olive oil and butter in a large frying pan, add onions ,garlic and crushed ginger and fry gently until translucent. Add flour and cook stirring all the time for just 1 minute. Add chicken stock and simmer for 10 minutes stirring frequently so that no lumps form. When sauce cooks and thickens, add dijon mustard ,capers, lemon rind, lemon juice and chopped marjoram and stir. Arrange the fish fillets on sauce, be careful not to over-lap then cover with lid. Cook for just 1 minute on high heat then turn off heat and leave covered to steam for 5 minutes. Serve with Potato and Marrow bake.
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