
Mackerel with saffron vinaigrette

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Sometimes I make this dish without the pancetta but with a little saffron instead. You brush the mackerel fillets with oil and a few saffron threads, then season them with salt. Heat a pan and add a little oil. When it is hot, put in the fish, skin side down, pressing it down so that all the skin comes into contact with the pan. Don't fiddle with it, just leave it for three or four minutes, until the skin turns golden, and you will see the flesh starting to turn white, rather than translucent. Once the flesh has turned white almost to the top, turn the fillets over and finish them off very briefly on the other side for about a minute. This is a dish of hot fish with a cold salad, which is why you need to choose fairly robust leaves, such as arugula. Note: if you are using saffron vinaigrette that you have made earlier and kept in the fridge, warm it up in a pan (but don't let it boil) before using it, to bring out the flavor.
ingredients
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serves: 4
2 large mackerel (each about 3 ounces)
8 slices thin of pancetta or Parma ham
4 handfuls of mixed green salad (leaves)
2 tablespoons Giorgio's vinaigrette
3 tablespoons Saffron vinaigrette
bunch of chives, cut into short lengths
salt and pepper
Nutrition Facts
Mackerel with saffron vinaigrette
Servings Per Recipe: 4
Amount per Serving
Calories: 244
- Total Fat: 22 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Cholesterol: 43.9 mg
- Sodium: 197.2 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.6 g
- Sugars: 0.9 g
- Protein: 9.9 g
preparation

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