Easy Mackerel Salad Recipe Video
Ingredients
| Mackerel fish | 36 Ounce (4 fish - about 9 oz each, fresh) | |
| Lettuce | 3 1⁄2 Ounce | |
| Radicchio | 3 1⁄2 Ounce | |
| Raisin | 1 3⁄4 Ounce | |
| Pine nut | 1 3⁄4 Ounce, roasted | |
| Parsley | 1 Sprig | |
| Chives | 1 Sprig | |
| Mint leaves | 6 Medium | |
| Extra virgin olive oil | 2 1⁄2 Tablespoon (Academia Barilla Monti Iblei DOP) | |
| Sea salt | 1 Teaspoon (or to taste, Natural Sea Salt with Blood Orange Zest) | |
| Balsamic vinegar | 1 1⁄2 Tablespoon (Academia Barilla Traditional Balsamic Vinegar of Modena) | |
| Green olives | 4 , halved (Academia Barilla Pitted Sicilian Nocellara del Belice DOP) | |
| Vinegar | 1 Cup (16 tbs) (for vinegar court bouillon) | |
| Carrot | 1 Medium (for vinegar court bouillon) | |
| Onion | 1 Medium (for vinegar court bouillon) | |
| Celery | 1 Cup (16 tbs), sliced (1 stalk, for vinegar court bouillon) | |
| Black peppercorn | 5 Medium (for vinegar court bouillon) | |
| Bay leaf | 1 Medium (for vinegar court bouillon) | |
| Water | 8 Cup (128 tbs) (for vinegar court bouillon) |
Nutrition Facts
Serving size
Calories 793 Calories from Fat 483
% Daily Value*
Total Fat 54 g82.8%
Saturated Fat 9.7 g48.3%
Trans Fat 0 g
Cholesterol 178.6 mg59.5%
Sodium 720.4 mg30%
Total Carbohydrates 22 g7.3%
Dietary Fiber 3.5 g14.2%
Sugars 12.6 g
Protein 51 g102.4%
Vitamin A 107% Vitamin C 26.6%
Calcium 8.9% Iron 32.6%
*Based on a 2000 Calorie diet
Directions
1. In a heavy bottomed pan, mix all the court bouillon ingredients and let them boil for 30 minutes.
2. In the meantime, gut the mackerel, rinsing it well under running water.
3. Poach the mackerel in the court bouillon for 10-12 minutes (depending on the size).
4. Meanwhile, in a bowl, wash and tear the lettuce and radicchio leaves.
5. Soak the raisins in water, slice the Academia Barilla Pitted Sicilian Green Olives in half.
6. Fillet and bone mackerel in order to produce 4 fillet pieces from each mackerel.
MAKING
7. Dress the lettuce with Academia Barilla Balsamic Vinegar of Modena and Blood Orange Sea Salt and toss.
8. Drizzle Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil over the top.
9. Transfer the salad to a plate; add the olives, raisins, pine nuts, chopped parsley, mint and chives and the mackerel fillets.
SERVING
10. Finish off the dish with Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil and pepper.
Editors Review
If you like mackerel like Chef Matteo Carboni, then this simple and easy Mackerel Salad will win over your heart. This is a salad recipe and would give you a break from baked and barbecued mackerel. Poached mackerel with lettuce, toasted pine nuts, olive halves and raisins with a drizzle of extra virgin olive oil and Balsamic must. He also show how to fillet poached mackerel, without which the recipe would not have been complete.
Chef
