Mackerel Italian style
Ingredients
For 2 people
• 2 ready-to-cook
mackerel
(approx. 400-500 g)
• 4-6 slices of baguette
• 1 untreated lemon
• 3 cloves of garlic
• 6 sprigs of rosemary each,
thyme
• 2 sprigs of basil each,
Chervil, lovage
• ½ bunch of parsley
• 6 black olives,
without core
• 8 cherry tomatoes
• 1 small fennel bulb
• Salt
• Pepper
• Olive oil
• 100 ml white wine
• 1 tbsp pastis
equipment
• 2 Paperbark Rolls
• Kitchen twine
preparation
Wash the fennel bulb and peel off the outer layer if necessary (if it is a bit dry or shriveled). Cut off the stem ends and put the fennel greens to one side. Halve the bulb and remove the hard stalk, then slice it into thin slices. Pluck the basil, chervil, parsley and lovage leaves from the branches and chop roughly. Wash the lemon with hot water, rub dry and cut into thin slices.
Unroll the paperbark rolls and place them with the inside facing up. Brush with olive oil and moisten with white wine and pastis. Wash the mackerel thoroughly and then pat dry. Season inside and out with salt and pepper. Fill the belly with two lemon slices, a sprig of rosemary and thyme and half of the chopped herbs. Place the fish on the paperbark rolls and cover with the remaining lemon slices, sprigs and chopped herbs, then add the olives, cherry tomatoes and shaved fennel. Wrap each one tightly in the paperbark and tie the ends with kitchen string.
Grill the mackerel indirectly at around 180°C for 40 minutes, turning halfway through. In the meantime, toast the baguette slices, peel a clove of garlic, cut it in half lengthways and rub the toasted slices with it. Serve with the mackerel and the cooked vegetables.
FIRE&FOOD Issue 3-2016
