Friday, 08 September 2017

Dish of the week: Crunchy Mediterranean mackerel with redcurrants

Italia Wines have recently re-launched their wines with a lovely new label with the help of Italian Chef and Food Writer Eleonora Galasso- here's how to make one of her top pairing dishes

Written by Eleonora Galasso
This intensely flavourful fish, with its blue back, silver belly and green hips bristled with irregular dark blue streaks, is the epitome of Mediterranean super food, and is particularly rich in Omega 3. The fresh acidity of redcurrants gives a dramatic contrast to the tasty meat. The addition of hazelnuts for an extra crunch works particularly well since the north of Italy is their native home. Accompany it with a simple green salad and you're in heaven.

Wine Pairing: You can use the sumptuous Italia Pinot Grigio Rosé wine to cook this recipe, and then drink it too. The fresh, fruity palate of this wine is full of summer berry flavours. The slight touch of sweetness, balanced by refreshing red cherry contrasts with the intense savoury flavour of the fish, a truly delightful pairing.

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4

• 4 Fresh Mackerel Fillets
• 350g Redcurrants
• 40g Salted Butter
• 1 Large White Onion, finely chopped
• 1 Celery Stick, finely chopped
• 1 Whole Clove of Garlic
• 120ml Rosé Wine
• 1 tsp Brown Sugar
• Salt and Pepper
• 1 Small Bunch of Fresh Coriander, roughly chopped
• 50g Hazelnuts

Preheat the oven at 180°.

Toast the hazelnuts in the oven for 5 minutes, then roughly chop them.

Lay the mackerel fillets on an oven tray covered with baking paper.

Blend ¾ of the redcurrants in the food processor, then push through a sieve over a bowl to extract the juice. Discard the pulp in the sieve. Set aside.

Allow the butter to melt in a frying pan over a low heat, then combine the chopped onion, the celery, the garlic clove and cook for about 10 minutes. Next, pour in the rosé wine, the sugar, the redcurrant juice, salt and pepper. Remove the garlic clove. Pour the sauce over the fish. Bake in the oven for 10 minutes. Then, take the tray out of the oven, add the remaining redcurrants, place the tray back into the oven and cook for 10 minutes further before serving it warm and sprinkled with the remaining coriander and hazelnuts.

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