Rizzoli mackerel and smoked potato
- Ingredients 4 people
- Difficulty Medium
- Ready in 90 minutes
Ingredients
- 2 packs Mackerel fillets in organic extra virgin olive oil Rizzoli
- 6 Ratte potatoes
- 1 kg Coarse salt
- 2 tablespoons Smoked oil
- 100 g Butter
- 1 White spring onion
- 1 strain Escarole
- 200 g Peas peeled
- 50 g White sugar
- 50 ml White vinegar
- 2 sprigs Dill
- 500 ml Seed oil for frying
- as required Salt and pepper
Process
How to make : Rizzoli mackerel and smoked potato- Wash the ratte potatoes very well and bake 4 of them in a 160°C oven for about 1 hour, placing coarse salt on the bottom of the pan. This will allow the potatoes to lose excess moisture and concentrate the flavors.
- Meanwhile, wash the escarole and marinate two/three leaves in a solution of water, vinegar and sugar.
- Stew the rest of the escarole in a pan with evo oil and white spring onion, adding water only to finish cooking. Once ready, blend with an immersion blender, emulsifying with the organic mackerel evo oil and a dash of vinegar. A creamy, smooth sauce should be obtained.
- Cook the peas in boiling salted water for about 2′ and cool them in water and ice to preserve the green.
- Cut the other two mandolined potatoes into fine rounds and fry them in 170°C seed oil until golden brown and crispy. Then dry them on frying paper.
- Take the potatoes out of the oven, clean them of excess salt, and pan-fry them with butter and smoked oil, letting the sugars in the potato caramelize. In case you do not have smoked oil, you can use smoked salt, preferably flaked.
- Slice the apple into chips.
- Then compose the dish with escarole sauce on the bottom, ratta potato, fried potato chips, peas, mackerel fillet, dill and a few edible flowers, and a few slices of fresh apple.
This recipe was prepared for us by Maurizio Rosazza Prin – Chissenefood.
