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Mackerel is available around the world and to retain its distinctive flavour, Neil keeps it simple.
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Simple, quick and my 12.5 year old son loved it even though I was out of parika. As far as quantities are concerned, it's hard to go wrong. A "splash" of red wine is all you need. Thank for this. The oven where I'm living for a bit bust so I had to find a way of cooking a couple of mackerel and I had everything but the paprika in stock.
maybe u should put a measurement on how much red wine vinegar
I've just done this and it was excellent. Just remember not to use too much paprika, to cook it off long enough to get rid of the raw taste, and to cook off the vinegar too. Super :)
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