RECIPE OF THE MONTH 

PANFRIED MACKEREL WITH

FENNEL & ROCKET SALAD & SAUCE VIERGE

 

 

Ingredients (Serves Four)

·        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 tempt 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. 

 

 

Buon appetito!

                                                  

HEAD CHEF ARTAN HASA

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