Mackerel
Baked Mackerel wrapped in Caul Fat, Pine Nuts and Currants on Basil Risotto
Baked Mackerel wrapped in Caul Fat, Pine Nuts and Currants on Basil Risotto
Prepare vegetable broth. Clean and bone mackerel. Toast pine nuts with butter, add soaked currants, tomato paste, diced bread, and Pecorino Romano. Stuff fish and wrap in caul fat.
Sweat tomatoes with olive oil, season, blend and sieve. Blanch basil, blend with grapeseed oil, sieve. Sweat shallot, toast rice, add broth gradually. Sear fish and bake at 350°F for 10 minutes.
Mirror tomato coulis on plate, place basil-infused risotto using a mold, top with sliced baked mackerel. Garnish with fried basil leaf.
Calories: ~540 kcal | Protein: ~32g | Fat: ~35g | Saturated Fat: ~10g | Carbohydrates: ~18g | Fiber: ~2g | Sugar: ~3g | Sodium: ~580mg
Montenidoli Vernaccia di San Gimignano Tradizionale 2021
Crisp, with notes of citrus, herbs, and green apple, perfect to enhance the fresh flavors of the mackerel and basil risotto.
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