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.
| Calories | 540 |
| Fat | 35 g |
| Carbohydrates | 18 g |
| Protein | 32 g |
| Sodium | 580 mg |