Whole Mackerel in Saor & Fennel Salad

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Whole Mackerel in Saor & Fennel Salad

Whole Mackerel in Saor & Fennel Salad

Courtesy of Chef Chris Cosentino

Servings

2

Saor is a traditional Venetian sweet and sour sauce, typically served over sardines or other fish. It was originally a way of preserving highly perishable, oily fish for long sailing journeys. It was also adapted as a traditional dish by Italian Jews who could prepare the dish a day in advance, as cooking was forbidden on the Sabbath.

Ingredients

  • whole mackerel, gills & guts removed 2.5lb

  • fennel bulb 1 each
  • fennel fronds 8G
  • flat leaf parsley, leaves 12G
  • extra virgin olive oil 70G
  • white wine 112G
  • champagne vinegar 56G
  • shallots, sliced in rings 112 G
  • golden raisins 84 G
  • Grapers (sour grapes or capers if not available) 56 G
  • Pinenuts 60G 
  • Kosher salt to taste
  • Black pepper, fresh ground to taste 

Directions

  1. Shave the fennel bulb, using a mandoline, into a mixing bowl. Add the torn fennel fronds and torn flat leaf parsley leaves.

  2. Dry the whole mackerel, then season both inside and out with salt and fresh ground black pepper.
  3. Preheat the Fish Pan over high heat, then add the extra virgin olive oil.
  4. Place the whole mackerel in the Fish Pan gently so not to splash the oil. Let the fish sear until the skin releases on its own, about 3 minutes. Then baste the fish in the extra virgin olive oil.
  5. Flip the fish over gently, being sure to not rip the skin, and continue to baste the fish.
  6. Add the shallots and sweat them until translucent, about 3 minutes.
  7. Deglaze the pan with the wine and cook off the alcohol, about 3 minutes.
  8. Add the raisins & grapers to the sauce to let them bloom, about a minute. Add in the champagne vinegar.
  9. Place the whole fish on the plate cover with the sauce, reserving some to dress the fennel salad.
  10. Season the fennel salad with salt and black pepper, then dress it with the rest of the saor sauce.
  11. Place the salad on the plate and serve immediately.