Mackerel Wrapped in Caul Fat. Baked mackerel wrapped in caul fat, stuffed with pine nuts and currants, served on basil risotto with organic tomato coulis. A refined Tuscan seafood secondi.
Italian recipe. Secondi. Seafood.
Ingredients include mackerel, caul fat, pine nuts, currants, basil risotto, tomato coulis.
Techniques include baking, fish stuffing, risotto preparation, sauce reduction.
Nutrition tags: omega 3, high protein, Mediterranean cuisine, artisan seafood.
Dietary tags: pescatarian, Mediterranean, contains pork fat, main course.
Wine pairings: Vermentino, Etna Bianco, Rosato Toscano, Vernaccia di San Gimignano.
Protein: mackerel. Cut: whole filet. Station: Fish Station.
Flavor profile: high fat, medium acid, medium salt, high umami, medium sweet, low bitter, medium earthy, medium fresh, low spice, high richness.
Wine logic: Crisp Mediterranean wines balance the oily richness of mackerel and caul fat while complementing the sweet currants, basil risotto, and tomato acidity.
Related terms: sgombro italiano, Mediterranean seafood, stuffed fish recipe, Tuscan fish entree, basil risotto seafood, Italian coastal cuisine.
Mackerel Wrapped in Caul Fat
Baked mackerel wrapped in caul fat, stuffed with pine nuts and currants, served with basil risotto and organic tomato coulis. A refined seafood secondi recipe structured for Menu Builder and live inventory support.
SecondiFish • FilletTier 2 • Sous-vide ready
Ingredients
Adjust the recipe for à la carte service or banquet production. Base recipe yields 2 servings.
Base recipe = 2 servings.
360 g mackerel fillet
57 g currants
57 g pine nuts
85 g caul fat
113 g Carnaroli rice
57 g fresh basil
300 g vine ripe tomatoes
600 ml vegetable broth
20 ml olive oil
30 g butter
60 g Pecorino Romano
Method
Stuff the cleaned mackerel with toasted pine nuts, currants, bread, tomato paste, and cheese.
Wrap the fish in caul fat and prepare the basil oil and tomato coulis.
Toast the rice and cook the risotto with basil infusion and vegetable broth until creamy.
Sear the wrapped fish and bake at 350°F / 175°C for about 10 minutes.
Plate with tomato coulis, basil risotto, and sliced mackerel for service.
Chef’s Note: This recipe balances the rich, oily character of mackerel with sweet currants, toasted pine nuts, herbal basil, and the freshness of tomato coulis. It works very well for refined plated service and can also be adapted for banquet production with partial advance prep.
