Smoked mackerel with tomato water and basil
by
- 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
Metric
Imperial
Mackerel
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
Equipment
- Smoking gun
- Muslin cloth
- Blender
Method
1
For the tomato water, wash the tomatoes and blend with the basil and garlic in a food processor or blender
- 2kg tomatoes, ripe
- 1 garlic clove
- 5 basil leaves
2
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
4
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
5
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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Smoked mackerel with tomato water and basil
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