Fried Mackerel with Fennel and Winter Citrus
Serves 1
Directions
- 1Prepare lightly dressed fennel and a mixture of winter citrus (Tarocco blood orange, pink grapefruit, Sicilian navel orange) to sit on top of the fish.
- 2Make an anchovy and lemon aioli to sit alongside the fresh flavors.
- 3Salt cure the mackerel.
- 4Coat the mackerel in a fine breadcrumb.
- 5Fry the mackerel till golden for a couple of minutes.
- 6Let the fried mackerel rest.
- 7Defrost fumetto (made from red mullet bones) over some muslin to clarify it.
Ingredients
- Mackerel
- Fennel
- Winter citrus (Tarocco blood orange, pink grapefruit, Sicilian navel orange)
- Anchovy
- Lemon
- Aioli
- Salt
- Fine breadcrumb
- Fumetto (made from red mullet bones)
- Chili
- Fresh tomato
Equipment
Muslin
Tips
- To make the dish light and fresh, ensure everything on the plate complements each other well.
- Clarifying the fumetto made from red mullet bones over muslin gives it a clean flavor.
- Salt curing the mackerel and coating it in fine breadcrumbs before frying ensures a golden finish.
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