[I'm bored if I tell you again how beautiful, good, healthy, versatile and economical Bluefish? Probably yes, but I'm not giving up and I present to you a tuna salad (or king mackerel) absolute simplicity. Mackerel stew seasoned with a citrus dressing and accompanied by a ' Grove’ of vegetables: purple cabbage, celery, black olives, fresh broad beans and Mint. A light meal, I'd say summer, for a colourful and tasty appetizer in a fish dinner or as a main dish for those on a diet: the palate will suffer not certainly.
Ingredients for 4 people:
- 800 grams of mackerel
- 8 black olives
- 800 grams of fresh beans (gross weight)
- 3 sticks of celery
- 150 grams of purple cabbage
- salt and pepper
- the juice of one small lemon
- 6 Tablespoons extra virgin olive oil
- half fresh onion
- a few leaves of fresh mint
Boil the mackerel, After evisceration, in boiling salted water for 15 minutes. Remove them from the water and let them cool. Bone fish, remove the skin, remove the darker parts taking care to leave whole threads as much as possible and put them away for ten minutes in the refrigerator.
Peel the beans and remove the second inner Peel, coarsely slice the onion and place in a pan with a drizzle of extra virgin olive oil. As soon as the oil takes heat, combine the beans and two tablespoons of hot water, Add salt and blast the beans for 5 minutes: should not take color and must remain very crispy. In the meantime wash the celery, clean it by removing the stringy parts and make it into thin slices. Wash the purple cabbage and cut it into thin strips, too, chop olives coarsely.
Prepare the citronette putting lemon juice in a bowl, the oil, a teaspoon of salt and a pinch of pepper: beat with a fork until lemon and oil are amalgamanti and you will create a dense and stable emulsion.
Serve with mackerel in the Centre of the plate and all around, in no particular order (I prefer to say ' creative ') broad beans, celery, chopped olives and purple cabbage. Drizzle with vinaigrette dressing and garnish with a sprig of fresh mint.
THE PAIRING: A Pinot Grigio wine is our advice for this fish dish really light. We chose that produced by the Abbey of Novacella, former convent of the Augustinian Fathers in South Tyrol, producing wine from the twelfth century. I'm used’ a Pinot Grigio pale yellow, with aromas of lime blossom and banana, full flavour but at the same time delicate, ideal for a dish made of very light ingredients.