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Polynesian Mackerel Salad Recipe
Polynesian Mackerel Salad
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Patrick Mathey, anc. chef de La Marée Haute, Îles de la Madeleine
Flavors of the Magdalen Islands
Total time: more than 2 hours
Preparation time: 10 minutes + 12 hours marinating time
Cooking time: About 5-10 minutes
Difficulty: Easy
Chef's Note
A recipe from Patrick Mathey of the Marée Haute Restaurant in the Magdalen Islands, putting the spotlight on a local ingredient.

"I like to serve the mackerel on a mixture of green and red oak leaf lettuce, arugula and frisée, with a dressing containing a hint of soy sauce."

- 100 ml (6 tbsp.) soy sauce
- 25 ml (5 tsp.) olive oil
- Chopped shallots
- 4 cloves of garlic
- 1 piece of fresh ginger
- Flour
  1. In a deep dish, marinate the mackerel for 12 hours with all the ingredients except the flour;
  2. drain; dip each steak into flour; deep fry for a few moments until the fish is very lightly browned;
  3. serve hot on the salad.


  1. Make the dressing with 1 part balsamic vinegar and 2 parts olive oil;
  2. add a little soy sauce and some small pieces of roasted garlic. Drizzle over the greens.
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