You are here

Easy Mackerel Salad

academiabarilla's picture
Ingredients
  Mackerel fish 36 Ounce (4 fish - about 9 oz each, fresh)
  Lettuce 3 1⁄2 Ounce
  Radicchio 3 1⁄2 Ounce
  Raisin 1 3⁄4 Ounce
  Pine nut 1 3⁄4 Ounce, roasted
  Parsley 1 Sprig
  Chives 1 Sprig
  Mint leaves 6 Medium
  Extra virgin olive oil 2 1⁄2 Tablespoon (Academia Barilla Monti Iblei DOP)
  Sea salt 1 Teaspoon (or to taste, Natural Sea Salt with Blood Orange Zest)
  Balsamic vinegar 1 1⁄2 Tablespoon (Academia Barilla Traditional Balsamic Vinegar of Modena)
  Green olives 4 , halved (Academia Barilla Pitted Sicilian Nocellara del Belice DOP)
  Vinegar 1 Cup (16 tbs) (for vinegar court bouillon)
  Carrot 1 Medium (for vinegar court bouillon)
  Onion 1 Medium (for vinegar court bouillon)
  Celery 1 Cup (16 tbs), sliced (1 stalk, for vinegar court bouillon)
  Black peppercorn 5 Medium (for vinegar court bouillon)
  Bay leaf 1 Medium (for vinegar court bouillon)
  Water 8 Cup (128 tbs) (for vinegar court bouillon)
Directions

GETTING READY
1. In a heavy bottomed pan, mix all the court bouillon ingredients and let them boil for 30 minutes.
2. In the meantime, gut the mackerel, rinsing it well under running water.
3. Poach the mackerel in the court bouillon for 10-12 minutes (depending on the size).
4. Meanwhile, in a bowl, wash and tear the lettuce and radicchio leaves.
5. Soak the raisins in water, slice the Academia Barilla Pitted Sicilian Green Olives in half.
6. Fillet and bone mackerel in order to produce 4 fillet pieces from each mackerel.

MAKING
7. Dress the lettuce with Academia Barilla Balsamic Vinegar of Modena and Blood Orange Sea Salt and toss.
8. Drizzle Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil over the top.
9. Transfer the salad to a plate; add the olives, raisins, pine nuts, chopped parsley, mint and chives and the mackerel fillets.

SERVING
10. Finish off the dish with Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4
If you like mackerel like Chef Matteo Carboni, then this simple and easy Mackerel Salad will win over your heart. This is a salad recipe and would give you a break from baked and barbecued mackerel. Poached mackerel with lettuce, toasted pine nuts, olive halves and raisins with a drizzle of extra virgin olive oil and Balsamic must. He also show how to fillet poached mackerel, without which the recipe would not have been complete.

Rate It

Your rating: None
4.975
Average: 5 (2 votes)

1 Comment

ifoodiee's picture
great post...looks like a great seafood salad chef...think i will leave the raisins out though..not a huge fan of that:-)