Mackerel with marinated vegetables and marbled polenta
The marinated mackerel combined with marbled polenta is a tasty dish characterized
by a particular preparation, in fact the “marinating” which is fish, meat or vegetables,
consists of a vinegar-based marinade, this preparation is widespread in Italy.
2h + 8h rest
2 pz Mackerel
600 gr White cornmeal
2 gr Cuttlefish ink
160 gr Red onion
160 gr Carrot
160 gr Yellow peppers
160 gr Courgettes
200 ml White wine vinegar
In a large saucepan, boil 1 litre of salted water, once it has boiled, remove from
the heat and mix the white polenta flour to rain. Once the desired consistency
is reached, add the cuttlefish ink giving a maximum of two turns using the spoon,
pour into the moulds or into a baking dish and bake following the instructions
in the chart. Once cooked blast chill.
To prepare the marinating, cut the vegetables into julienne strips.
Pour a little oil in a pan, when it is hot put the vegetables to sauté with a pinch of salt.
When the vegetables are lightly browned but still crunchy, pour in the vinegar and
let it evaporate over low heat, then leave to cool at room temperature.
Thoroughly clean the mackerel obtaining 4 fillets that we are going to cook on a baking sheet with parchment paper.
Place the fillets in a casserole dish, place the vegetable marinade on top, cover with plastic wrap and leave to rest in a cool place (not in the fridge) for at least 8 hours before serving.
Plate the dish by placing a portion of marbled polenta previously passed back into
the hot oven on the bottom, put the mackerel fillet on top with a little marinade.
Garnish with fresh parsley and a few drops of basil oil.
If you want a tastier marinating, simply add the desired spices
(peppercorns, bay leaves, mint ...) when cooking vegetables. It is better
to prepare this dish the day before serving, to give time to the flavours to blend well.
Recommended trays and grills