There's something about crispy pan-fried mackerel fillet that's especially appealing during summer – perhaps it's because they're not deep-fried? This recipe coats the filets in a fennel crust and serves it alongside summer's ultimate stone-fruit darling: peaches. Light and refreshing, the dish proffers up some gratifying summer comfort. Enjoy it as a starter, main course, or even as part of an aperitivo.
Mackerel Fillet With Fennel Crust Recipe
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe: Giovanni Rota
Skill Level: Intermediate
Time: 50 minutes
Ingredients for 4
2¾ lb./1¼ kg./4 mackerel
4 oz./100 g. breadcrumbs
2⅔ Tbsp./40 g. milk
1 orange
1 peach
Pecorino Romano DOP
fennel
vinegar
extra-virgin olive oil
salt
Cut the peach into small pieces and set aside.
Grate the zest of ½ orange, then cut the orange in half and squeeze out the juice. Measure 2⅔ Tbsp./40 g. of juice.
Combine the freshly squeezed orange juice with the milk and start blending (either in a standard blender or hand blender), adding ½ cup olive oil, a drop of vinegar, and a pinch of salt for a sauce that has a mayonnaise-like texture.
Clean the mackerel and fillet, removing the scales and leaving the skin on the bottom side.
Combine the breadcrumbs with 1 Tbsp. Pecorino and 1 tuft of coarsely chopped fennel, and mix.
Next, place the mixture in a blender and give it a few strokes to further chop the fennel and mix the ingredients together to obtain an aromatic breading.
Coat the mackerel fillet with the breading on the side of the meat, leaving the skin on the other side.
Cook the mackerel fillets in a very hot pan with a thin layer of oil, placing them first on the side of the breading, for 2 minutes, then for another 2 minutes on the skin side.
Serve the mackerel with the sliced peaches and orange sauce.