Mackerel Wrapped in Caul Fat

Pine nuts, currants, basil risotto & tomato coulis

Tuscan baked mackerel with basil risotto

Ingredients

Servings:

8 oz mackerel fillet
2 oz currants
2 oz pine nuts
3 oz caul fat
4 oz Carnaroli rice
2 oz fresh basil
2 vine ripe tomatoes
Vegetable broth, olive oil, butter, Pecorino Romano

Preparation

Stuff cleaned mackerel with toasted pine nuts, currants, bread, tomato paste, and cheese. Wrap in caul fat. Prepare basil oil and tomato coulis. Toast rice, cook risotto with basil infusion. Sear fish and bake at 350°F / 175°C for 10 minutes. Plate with tomato coulis, basil risotto, and sliced mackerel.

USDA / FDA Seafood Safety

• Keep seafood below 40°F / 4°C
• Avoid cross-contamination
• Cook mackerel to 145°F / 63°C internal temperature
• Discard seafood left above 40°F for over 2 hours

HACCP – Seafood Control

Step	Temp	Action
Receiving	<40°F	Reject if above
Cooking	145°F	Continue cooking
Holding	>140°F	Reheat or discard

🔗 Sous-Vide Chef Option

For banquets: sous-vide mackerel at 122°F / 50°C for 25 minutes, chill, then wrap in caul fat and roast à la minute.

👉 Open Sous-Vide Calculator

Cost, Plating & Margin

Food Cost ($):

Plating & Labor ($):

Menu Price ($):

Total Cost: $29.00
Margin: 50.0%

🍷 Wine Pairing

Vernaccia di San Gimignano

Crisp minerality, citrus, and herbs balance oily mackerel, pine nuts, and basil risotto.

Kitchen HACCP Sheet – Mackerel

BOH reference only