1 each 8 ounces Mackerel filet
1 each vine ripe tomatoes
1 cup of Carnaroli rice
1/2 ounce of fine chopped shallots
1 teaspoon of saffron
2 cup of vegetable broth
2 each thin slices potato
1 ounce of fresh grated Parmesan cheese
sea salt, black pepper, extra virgin olive oil
Clean the fish and boned out, set aside. Prepare the vegetable broth with trims of vegetable around the kitchen.
Cut the vine ripe tomato in half seasoned with sea salt, black pepper and extra virgin olive oil, baked on a sheet tray in the oven at 350 degrees for 15 minutes.Keep warm on the stove.
In small casserole sweat the fine chopped shallots with a touch of extra virgin olive oil, then add the rice, toasted until start to stick the bottom of the casserole,
add the hot vegetable broth with the teaspoon of saffron. As soon the rice is tender enough add the fresh grated Parmesan cheese,
stir in and lay out the risotto on a half sheet pan to chill until solid, cut it in small round cake and toasted over a hot griddle or on a non stick skillet.
Sauteed the Mackerel fish filet on hot skillet with the skin down the filet; steamed the thin slices of potatoes, and seasoned also with salt pepper and olive oil.
Assemble the dish with the vine ripe roasted tomatoes, the toasted warm saffron risotto cake and the fish Mackerel filet garnished with the two steamed sliced potatoes, drizzled extra virgin olive oil around.
Montenidoli Vernaccia di San Gimignano tradizionale 2021.
