4 freselle (crisp bread rounds) 1 pound cauliflower cleaned 5 ounces Giardiniera (mixed pickled vegetables) 2 papaccelle (pickled round peppers) 1 head escarole 1 head lettuce 3 ½ ounces capers 3 ½ ounces black olives from Gaeta 4 salt-packed anchovies 7 ounces fresh mackerel ½ cup extra virgin olive oil ½ cup white wine vinegar ½ cup white wine Lemon juice to taste Salt to taste Peppercorns to taste
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Prepare a court bouillon (a reduced poaching liquid for fish) by combining cold water with vinegar, chopped vegetables and herbs in a pot. Bring to a boil and cook for 30 minutes, then strain through a sieve. In the meantime, clean and gut mackerel, rinsing under cold water.
Wash lettuce and red radicchio and dry well. Plump raisins by soaking in warm water for 20 minutes. Halve olives. Boil mackerel in a pot with court bouillon for 10 - 15 minutes (depending on fish size). The broth should barely simmer to prevent the fish from falling apart. Drain mackerel and set aside to cool.
Fillet and remove bones, and cut each fillet into 4 pieces. With your hands, tear lettuce and radicchio leaves and place in a salad bowl. Add parsley, mint and chopped chives. Dress this salad with Condimento Balsamico, orange sea salt and a drizzle of oil.
Serve in individual dishes with olives, raisins, pine nuts and mackerel fillets. Garnish with extra virgin olive oil and freshly ground pepper. Follow step-by-step video instructions for more details on this preparation!