4 fresh mackerel (about 8 ¾ ounces each) 3 ½ ounces Boston lettuce 3 ½ ounces red radicchio 1/3 cup raisins 1/3 cup toasted pine nuts 1 sprig parsley 1 bunch chives 6 leaves mint 2 tablespoons + 2 teaspoons Academia Barilla Monti Iblei Extra Virgin Olive Oil Academia Barilla natural sea salt with fresh blood orange zest to taste 1 ½ tablespoons Academia Barilla Condimento Balsamico 3 ½ ounces Belice olives 1 cup vinegar 1 carrot 1 onion 1 celery rib 5 grains black pepper 1 bay leaf 8 cups water
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!