Mackerel Salad

Summertime is coming! A fresh fish salad with crispy lettuce and Italian radicchio, sweet raisins and fragrant pine nuts. Flavored with top quality Monti Iblei DOP Extra Virgin Olive Oil, Balsamic Must of Modena and Pitted Sicilian Nocellara del Belice DOP Green Olives. Ready? Let’s go to the kitchen and follow the video-recipe our chefs have prepared for you.

Ingredients

Servings 4

• 4 mackerels, fresh, about 9 oz each
• 3 ½ oz lettuce
• 3 ½ oz radicchio
• 1 ¾ oz raisins
• 1 ¾ oz pine nuts, roasted
• 1 sprig parsley
• 1 sprig chives
• 6 leaves of mint
• Academia Barilla Monti Iblei DOP Extra Virgin Olive Oil to taste
• Academia Barilla Natural Sea Salt with Blood Orange Zest to taste
• Academia Barilla Balsamic Must of Modena - aged 8 years to taste
• 3 ½ oz Academia Barilla Pitted Sicilian Nocellara del Belice DOP Green Olives

For Vinegar Court Bouillon

• ½ lb vinegar
• 1 carrot
• 1 onion
• 1 stalk celery
• 5 whole peppercorns
• 1 bay leaf
• 8 cups water

Preparation

40 minutes preparation

Prepare the court bouillon with all the ingredients mixed together and let it boil for 30 minutes.
In the meantime, gut the mackerel, rinsing it well under running water.

Wash the lettuce and the radicchio; soak the raisins in water.
Slice the Academia Barilla Pitted Sicilian Green Olives in half.

Boil the mackerel in the court bouillon for 10-12 minutes (depending on the size).
Allow to cool.

Fillet and bone it in order to produce 4 fillet pieces from each.
Chop the lettuce and radicchio leaves according to your liking; add chopped parsley, mint and chives and mix.

Dress the salad with Academia Barilla Balsamic Must and Blood Orange Sea Salt and toss.
Drizzle Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil over the top.

Transfer the salad to a plate; add the olives, raisins, pine nuts and the mackerel fillets.

Finish off the dish with Academia Barilla Monti Iblei D.O.P. Extra Virgin Olive Oil and pepper.

Check out our video below for more preparation details!
Buon appetito!