Caballa entera en ensalada de saor e hinojo
Whole Mackerel in Saor & Fennel Salad
Courtesy of Chef Chris Cosentino
Rated 5.0 stars by 1 users
Servings
2
Saor is a traditional Venetian sweet and sour sauce, typically served over sardines or other fish. It was originally a way of preserving highly perishable, oily fish for long sailing journeys. It was also adapted as a traditional dish by Italian Jews who could prepare the dish a day in advance, as cooking was forbidden on the Sabbath.
Ingredients
-
whole mackerel, gills & guts removed 2.5lb
- fennel bulb 1 each
- fennel fronds 8G
- flat leaf parsley, leaves 12G
- extra virgin olive oil 70G
- white wine 112G
- champagne vinegar 56G
- shallots, sliced in rings 112 G
- golden raisins 84 G
- Grapers (sour grapes or capers if not available) 56 G
- Pinenuts 60G
- Kosher salt to taste
- Black pepper, fresh ground to taste
Directions
Shave the fennel bulb, using a mandoline, into a mixing bowl. Add the torn fennel fronds and torn flat leaf parsley leaves.
- Dry the whole mackerel, then season both inside and out with salt and fresh ground black pepper.
- Preheat the Fish Pan over high heat, then add the extra virgin olive oil.
- Place the whole mackerel in the Fish Pan gently so not to splash the oil. Let the fish sear until the skin releases on its own, about 3 minutes. Then baste the fish in the extra virgin olive oil.
- Flip the fish over gently, being sure to not rip the skin, and continue to baste the fish.
- Add the shallots and sweat them until translucent, about 3 minutes.
- Deglaze the pan with the wine and cook off the alcohol, about 3 minutes.
- Add the raisins & grapers to the sauce to let them bloom, about a minute. Add in the champagne vinegar.
- Place the whole fish on the plate cover with the sauce, reserving some to dress the fennel salad.
- Season the fennel salad with salt and black pepper, then dress it with the rest of the saor sauce.
- Place the salad on the plate and serve immediately.
