Smoked Mackerel Recipe - Great Italian Chefs

Smoked mackerel with tomato water and basil

Starter
medium
4
60 minutes, plus 6 hours straining

PT1H

PT6H

This starter from Lorenzo Cogo combines bright flavours of tomato and basil and seductively smoked mackerel. Freshness of the mackerel is imperative so make sure you purchase from a reputable fishmonger.

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Ingredients

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Metric

Imperial

Mackerel

2 mackerel, filleted
salt

Tomato water

2kg tomatoes, ripe
5 basil leaves
1 garlic clove
dark soy sauce
fish sauce
salt

Garnish

1 fennel, finely sliced
2 green tomatoes, finely sliced
2 green peppers, finely sliced
12 basil cress
wasabi paste
1 lime, zested
extra virgin olive oil
salt flakes

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Smoking gun
Muslin cloth
Blender

For the tomato water, wash the tomatoes and blend with the basil and garlic in a food processor or blender

Transfer to a muslin bag and hang in the fridge for approximately 6 hours, with a jug underneath to catch the liquid. When strained, season the liquid to taste with soya sauce, fish sauce and salt

dark soy sauce
fish sauce
salt

Salt the fish on both sides and leave to marinate for 10 minutes. Wash off the salt and pat dry

2 mackerel, filleted
salt

When the fillets are dry, lay on racks and smoke with a smoking gun. Leave covered for 30 minutes and then portion out the fish into small pieces and divide between serving bowls

Add the slices of fennel, tomato and pepper, followed by basil leaves and tomato water. Finish with dots of wasabi, lime zest, a few drops of extra virgin olive oil and salt flakes

1 fennel, finely sliced
2 green tomatoes, finely sliced
2 green peppers, finely sliced
12 basil cress
wasabi paste
1 lime, zested
extra virgin olive oil
salt flakes

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Lorenzo Cogo

At just thirty-one years old, Lorenzo Cogo is the youngest Michelin-starred chef-owner in Italy. His creative, instinctive way of cooking has made him one of the most exciting figures in modern Italian cuisine.