Mackerel Gravlax with Roasted Red Pepper Puree

Ingredients

• 1 teaspoon balsamic vinegar 
• 1 bunch cilantro sprigs 
• 2 tablespoons cilantro leaves 
• 20 ounce mackerel 
• 2 medium bell peppers red
• 3 tablespoons sea salt fine
• 0.5 cup shallots thinly sliced
• 3 tablespoons sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• knife
• plastic wrap
• baking pan
• aluminum foil
• broiler

Directions

1. Run fingers along the flesh side of fillets; remove any pin bones with a pair of kitchen tweezers. Turn fillets over; score skin by making 4 (1-inch) crosswise cuts in each fillet with a sharp knife.
2. Combine salt and sugar in a small bowl.
3. Sprinkle 1 tablespoon salt mixture over skin side of each fillet; let stand 10 minutes.
4. Arrange half of cilantro sprigs in a 13 x 9-inch glass or ceramic baking dish. Arrange fillets in a single layer, skin side down, on top of cilantro.
5. Spread remaining salt mixture over flesh side of fillets; top evenly with shallots and remaining cilantro sprigs. Cover loosely with plastic wrap.
6. Place a cast-iron skillet or other heavy object on top of fillets to weigh them down; refrigerate 24 hours.
7. Remove skillet; set aside. Uncover fillets; drain any accumulated liquid. Carefully turn fillets over; cover loosely with plastic wrap.
8. Place skillet or heavy object on top of fillets; refrigerate 24 hours.
9. Preheat broiler.
10. Cut bell peppers in half lengthwise; discard seeds and membranes.
11. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened.
12. Place in a paper bag; fold to close tightly.
13. Let stand 10 minutes. Peel.
14. Combine bell peppers, 2 tablespoons cilantro leaves, and vinegar in a food processor; process until smooth.
15. Remove skillet from fillets; discard plastic wrap. Scrape off and discard cilantro and salt mixture; discard liquid. Using a sharp knife, remove skin from fillets.
16. Cut fillets into 1/16-inch slices.
17. Serve with bell pepper puree.