Sherry-marinated mackerel with crisp red onion and bitter greens

Ingredients

• 320 g very fresh mackerel fillets with skin, pin bones removed
• 90 ml sherry vinegar
• 55 ml fruity extra-virgin olive oil
• 1 piece red onion
• 1 piece fresh fennel heart
• 80 g curly endive or mixed bitter baby greens
• 2 pieces anchovy fillets packed in olive oil
• 1 piece mild to moderately hot fresh red chili
• to taste fine sea salt
• to taste black peppercorns
• 0.25 bunches fresh flat-leaf parsley

Method

1. Check the mackerel fillets: remove any remaining pin bones using fish tweezers, thoroughly pat the skin and flesh dry with paper towels, then season the flesh side lightly with salt. The fish should smell fresh and oceanic, never off.
2. Prepare the sherry marinade: whisk together the sherry vinegar with a little olive oil, freshly ground black pepper, and a small pinch of salt. Place the fillets flesh-side down in the marinade, skin-side up, and refrigerate for 15 minutes until the surface turns glossy and turns opaque across a 1 mm depth.
3. Meanwhile, very thinly slice the red onion and fennel. Drizzle the onion with a splash of sherry vinegar, season with a pinch of salt, massage gently with your fingertips, and let rest for 10 minutes until it turns bright pink while staying crisp.
4. Prepare the salad base: wash and thoroughly spin dry the bitter greens. Keep them chilled along with the sliced fennel, leaving them unseasoned so they remain crisp and do not turn soggy.
5. Make the warm vinaigrette: in a small saucepan over low heat (around 140 °F / 60 °C), gently warm the olive oil with the mashed anchovy fillets for 2 to 3 minutes until completely melted, without letting them sizzle or brown. Remove from heat and whisk in the sherry vinegar.
6. Remove the mackerel from the marinade and pat it dry meticulously. Heat a skillet over medium-high heat with a drizzle of olive oil until it reaches 350 °F / 180 °C (the oil should shimmer without smoking). Place the fillets skin-side down, press gently with a spatula for the first 30 seconds to keep them flat, then sear for 3 minutes until the skin is crisp and golden brown, and the flesh becomes opaque two-thirds of the way up.
7. Flip the fillets flesh-side down and cook for another 45 seconds over medium heat, until the internal temperature reaches 118 °F / 48 °C. Transfer immediately to a warm plate and let rest for 1 minute before plating.
8. Dress the salad at the last minute with some of the warm vinaigrette. Add the drained red onion, fennel, flat-leaf parsley, and thin chili slices. Toss gently with your hands to coat without bruising the leaves.
9. Arrange the salad in low mounds on plates. Top with the mackerel fillets, crisp skin-side up, then drizzle with a spoonful of warm sherry vinaigrette. Finish with freshly cracked black pepper and a few parsley leaves.
10. Serve immediately while warm: the rich mackerel should stay tender and melt in your mouth, balancing the cold, crisp salad and the sharp bite of the sherry vinegar.

Nutrition

Per serving

Energy

587.8 kcal

Protein

41.56 g

Carbohydrate

7.25 g

Fat

41.87 g

Fibre

4.08 g

Calcium

39.72 mg

Iron

0.66 mg

Magnesium

15.16 mg