Fire-Roasted Tinned Fish With Black Olives, Mint and Almonds
Try setting fire to a tin of fish for a delicious spectacle of a dish you can share with friends.
Equipment
- tongs
- Paper towels ideally unbleached and not colored
Ingredients
- 2 tins mackerel or other fish in oil
- 4 tablespoon flaked almonds toasted
- 1 tablespoon mint fresh and finely diced
- 1 tablespoon parsley fresh and finely diced
- 1 tablespoon chives fresh and finely diced
- 2 tablespoon black olives or jarred tapenade
Instructions
- Prepare your fresh herbs and toss the flaked almonds in a hot frying pan for a few minutes to toast them. Don't let them burn.
- Open the tinned fish and fold a piece of paper towel so it is slightly larger than the surface area of each tin. It needs to stick out around an inch from the sides.
- Press the folded paper towel into the surface of the oil so it soaks it up in the middle.
- Place the tins of fish and paper towels in a safe, ventilated area with no wind or fire hazards.
- Set fire to the dry edges of the paper towels and let them burn for around 10 minutes.
- Carefully remove the flaming paper towels to an oven tray using tongs and then use the tongs to transfer the tins to the oven tray as well. The tins might be hot!
- Tip the fire-roasted tinned fish onto a serving platter and top with the fresh herbs, black olives, and toasted almond flakes. Serve with crostini.
Video
Notes
Use tins of fish in oil! Not other sauces like tomato, etc.
Mackerel works especially well with this recipe.
Don't leave the flaming tins of fish unattended!
Nutrition
Calories: 66kcalCarbohydrates: 3gProtein: 2gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 0.4mgSodium: 65mgPotassium: 91mgFiber: 2gSugar: 0.5gVitamin A: 188IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!
