Recipes

Recipes

RECIPE OF THE MONTH

JUNE 2016

 

PANFRIED MACKEREL WITH FENNEL & ROCKET SALAD AND A SAUCE VIERGE

Ingredients 

 

  • 2 Large mackerel (gutted and filleted and pin boned)
  • 200gr cherry tomato cut in 4
  • 1 head of fennel thinly sliced
  • 250 gr of rocket salad
  • 2-3 garlic gloves (finely chopped)
  • 2 shallots (finely chopped)
  • 1 bunch of flat parsley
  • 1 handful of cappers(drained and washed)
  • 1 lemon
  • 8 tbs of extra virgin Olive oil ( for cooking the fish & the sauce vierge)
  • Salt, pepper and a 20 ml of white wine vinegar

 

Method

 

Cut the cherry tomato in 4 and then mix them in a bowl with the chopped garlic, 
chopped cappers, chopped shallot, parsley, olive oil, salt pepper and 
lemon juice and white wine vinegar.
Make sure is seasoned enough and has the fresh feel to it.
Next slice the fennel thinly as you can using a knife or mandolin if you have one and 
then wash and drain the rocket salad.
Next get a pan on until it gets hot, season the fish on both sides with salt and pepper and 
then add a bit of oil on the pan and then gently put the fish fillets on skin down 
pressing gently on the flesh for 15 seconds so the fillet remain flat 
(this way you  get the crispy skin on the fish as the mackerel skin teends to shrink on the inside the moment it touches hot oil) 
turn the heat down to medium low and let it cook for 3-4 min or so until the edges of the fish 
get dark brown and the fish is cooked over half way, at this point using a fish spatula
turn the fish over and cook it for just under a minute making sure is just about cooked.
 
Mix the sliced fennel with rocket salad and half of the sauce vierge, add any seasoning if needed 
and then place it in the middle of the plates, place the fish fillets gently on the top of the salad skin up 
and pour the rest of the sauce vierge over the fish and serve immediately with a lemon wedge.
 

 

Buon appetito!

                                                  

HEAD CHEF ARTAN HASA