Fried Mackerel with Fennel and Winter Citrus

Serves 1
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Directions

  1. 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.
  2. 2Make an anchovy and lemon aioli to sit alongside the fresh flavors.
  3. 3Salt cure the mackerel.
  4. 4Coat the mackerel in a fine breadcrumb.
  5. 5Fry the mackerel till golden for a couple of minutes.
  6. 6Let the fried mackerel rest.
  7. 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.