Cured mackerel with wilted turnips, cime di rapa

  • Serves: 2
  • Cooks in: 90 min
  • Difficulty: Medium
Ingredients

2 medium size mackerels – filleted
1 large Tokyo turnip
0.500 ml of water
10 gr of salt
Olive oil to season
1 bunch of “cime di rapa “

 

Method

Light sprinkle some salt on the mackerel fillets, leave in the fridge for 30.
Peel the turnips and slice in rings with 3mm thick, cover with the water and add 6 gr of salt, leave out of the fridge for 30.

Clean the “cime di rapa”, wash them in cold water.
Take a pot with water to the stove add a pinch of salt, let it boil. Blanch the “cime di rapa”for 3 m, cool down in ice water. Drain the excess of water.

Take the turnips out of the brine and let them drip the excess for a couple minutes.

Remove the mackerel from the fridge. Take a sauté pan to the stove on medium heat and drizzle a little olive oil, cook the mackerel filets starting from the skin once golden colour, remove the pan from the heat and leave them in there for another 5 m.

Remove from the sauté, place them on a tray with some absorbent paper. In the same sauté without adding any fat sauté the “cime di rapa” adding a pinch of salt, add the sliced turnips too.

Garnish the fish with the turnips and “cime di rapa”