Tapas with mackerel and lemon confit

Ingredients

For lemon confit

For garlic cream

Cooking

Peel lemons from zest (it should be without white flesh) using peeler and squeeze juice for making confit
Blanch zest in boiling salted water for 2 minutes, drain and rinse it with water.
Repeat step 2 twice to get rid of bitterness.
Salt the chopped zest and garlic, season them with oil and lemon juice. Cook the mixture stirring over low heat for 20-30 minutes.
Cool it down and drain oil excess. Use oil excess for other dishes decoration.
Rinse the garlic for making cream. Wrap up in parchment non-peeled garlic and bake it at 180 ° C for 15-20 minutes.
Cool down and peel it, add cream and cook over medium heat for 2-3 minutes.
Salt and pepper the mixture and, while blender it, add oil.
Add parmesan, mix everything and cool it down.
Cut baguette into 8-10 mm slices and fry them till golden brown. Before serving grease the slices with cream, place mackerel on them and add some confit.

Atlantic mackerel fillet in tomato sauce