A vibrant, flavourful dish with a refined touch.
Mackerel meets the crunch of fennel, the citrus brightness of lemon, and the bold flavour of Pantelleria capers.
Marinated red onion brings sweetness and depth, while toasted bread cubes add a rustic, crisp note.
Tying everything together is Miracolo olive oil: its green, peppery profile embraces the ingredients and balances their intensity. It’s the thread that gives the dish harmony, character and a refined finish.
Ingredients
- 1 fennel bulb
- Mackerel fillets in oil
- 1 Tropea onion
- Pantelleria capers
- Day-old bread
- Miracolo extra virgin olive oil
- Lemon zest and juice
- White wine vinegar
- Salt and pepper to taste
- Piment d’Espelette (or red chili flakes)
Method
Marinated onion
Cut the bread into cubes and toast in a pan with a drizzle of olive oil until golden
Marinated onion
Thinly slice the Tropea onion and marinate in white wine vinegar for 15 minutes. Drain and pat dry.
Fennel salad
Finely slice the fennel using a mandoline. Season with lemon zest and juice, capers, salt, pepper, and a drizzle of Miracolo olive oil. Let rest for 10 minutes.
Finish
Arrange the fennel on the plate. Add the mackerel, marinated onion, and crispy bread. Finish with a pinch of Piment d’Espelette and a generous drizzle of Miracolo olive oil.