With the heat I appreciate fresh dishes, with lots of colorful vegetables. Mackerel prepared in this way loses some of the strong flavor and becomes more digestible. A nice fresh, healthy and nutritious dish, to bring mackerel to the table in a pleasant way.
Time of realization: 30 minutes + marinating overnight
Degree of difficulty (1 to 5): 2
Ingredients for people 2
2 small or 1 large mackerel
1 glass of white wine
1 glass of water
1 bay leaf
1 celery
1 carrot
1 spring onion
2 black peppercorns
2 coriander grains
sea salt
To marinate
½ glass of grape seed oil
the juice of ½ lemon
sea salt
pepper
For the vegetables
carrots
fennel
Belgium salad
red radish
escarole
To decorate
radish sprouts or alpha-alpha sprouts
Procedure for making marinated mackerel
Take a saucepan of sufficient size to hold the fish without folding it, the ideal would be an oval saucepan. Boil the water and the wine with the herbs and salt, when it reaches the boil put the fish. Cook covered for 15/20 minutes.
Check if it detaches properly from the plug, if necessary leave it for a few more minutes. Gently remove it from the broth without breaking it and let it cool.
Clean the mackerel by removing the central pin and the small pins, put the fillets in a suitably sized container.
For the marinade, emulsify the oil with the lemon juice and pour it over the fish fillets. Leave to rest overnight. Clean and wash the vegetables, cut the escarole leaves, red radicchio and Belgian salad into fillets. Finely slice the carrots and fennel and compose the dish by placing the vegetables arranged in a radius and the mackerel fillets in the center. Sprinkle with the marinade, a sprinkle of pepper (only for groups 0 and B) and decorate with the sprouts. I find it a typically summer fresh recipe.
The recipe was made by Anna Tondini.
