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.
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
3
Salt the fish on both sides and leave to marinate for 10 minutes. Wash off the salt and pat dry
2 mackerel, filleted
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
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.
