Mackerel with onions, dried fruits and candied fruits

2_07320 MACKEREL with ONIONS, DRIED FRUITS and CANDIED FRUIT preparation: 15 minutes cooking time: 28 minutes INGREDIENTS for 4 people: 800 g of mackerel steaks, 3 tablespoons of flour, 300 g of onions, 1 clove of garlic, 2 sprigs of parsley, 2 sprigs of dill (you can replace it with the green leaves of fennel), 5 tablespoons olive oil, 4 Lemons, 2 tablespoons of raisins, 2 tablespoons pine nuts 2 tablespoons almonds, Peel, 20 g candied cherries, cinnamon sticks, 3 1 ground pepper, 1 pinch of salt In a small bowl then soften raisins per10 minutes in warm water.

Wash the slices of mackerel in cold water dry well with paper towel and remove the small bones with tweezers.

Wash and dry the leaves of parsley and dill.

Keep aside some clump for decoration.

Chop in food processor the aromatic leaves with garlic peeled, half almonds and half the pine nuts.

Peel the onions, wash, dry and cut into very thin slices with a small knife, laying them on the cutting board.

Heat oil in frying pan, saucepan, onions 5 minutes, stirring with a wooden spoon, keep the medium flame, because the onions should not cook much.

Flour the slices of fish, shaking off the excess flour, Saute it in the bottom of onions 2 minutes per side, voltandoli with two spoons, wet with the juice squeezed from the lemons, add a cinnamon stick, put the cover, lower the heat and cook for 12 passengers.

If necessary, add 2/3 tablespoons warm water.

Salt and pepper the fish slices, add the chopped mixture, raisins, pine nuts and squeezed the remaining almonds.

Add the cherries.

Cook, covered, over low heat, some 7 minutes.

Collect pieces of mackerel, place them on a serving platter, decorate with the cooking and decorated with tufts of parsley and dill and cinnamon sticks.

Serve immediately.

The suitable wine: served with a wine from the persistent perfume, very dry, such as Copertino Rosato.