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8 ounces Mackerel fish
2 ounces of currents
2 ounces of pine-nuts
3 ounces of cold fat
4 ounces of Carnaroli rice
2 ounces of fresh basil leafs
1 ounce of unsalted butter
2 each of vine ripe tomatoes
1 ounces of diced bread without the crust
1 teaspoon of tomato paste
1 each chopped fine shallots
2 cup of vegetable broth
sea salt, black pepper, grated Pecorino Romano cheese and extra virgin olive oil.
1/2 cup of grape seeds oil

Baked cold fat wrapped mackerel, stuffed with pine-nuts and currents on basil risotto and organic tomato coulis


Prepare the vegetable broth with all your available trimmed veggies, Clean and boned out the fish Mackerel, in a pan let toasted the pine-nuts with a the touch of unsalted butter, add the previously soaked current in warm water, then add the teaspoon of tomato paste stir and mix add the diced bread, and let absorb all the ingredients, finish this stuffing with some fresh grated Pecorino Romano.
Filled the fish filet and carefully wrapped in the cold fat.
Cut the vine ripe tomatoes in pieces, and let sweat with a touch of extra virgin olive oil in a sauce pan, as soon the tomatoes start to dissolve, seasoned with sea salt and black pepper, blended and pass to a fine sieve, keep the liquid on a warm side ready for serving.
Now blanched the basil leafs in boiling water, then chilled under cold running water, squeeze the water out and blended with the grape seed oil, pass this oil into a sieve.
I small casserole, let sweat the fine chopped shallots with the extra virgin olive oi, add the Carnaroli rice and start toasting it for few minutes, then add the hot vegetable broth and start cooking the risotto, at the same time in a hot skillet with a touch of butter let the cold wrapped fish Mackerel, get color in both sides, finish cook the last 10 minutes, in the warm oven at 350 degree, in a large bowl plate start the mirror with the tomato coulis, fold in the basil oil into the cooked "risotto" and place in a small ring over the sauce, allow few second to the rice to set, then remove the ring and place one sliced piece of the stuffed Mackerel, serve with a fried basil leaf.