Marinated mackerel in Toscano P.G.I. Extra Virgin Olive Oil, fermented raspberry sauce and avocado pearls and mint

Method

• 1

  Put the raspberries in a vacuum bag, add salt and seal it completely and very carefully. Leave the bag at room temperature, preferably in a place where it does not get too much light and changes in temperature (e.g. in a cupboard) for 10 to 15 days.

• 2

  When the days have passed, the bag should have grown almost to its limit. When the fermentation is ready, open the bag and blend the raspberries to make the sauce, using a little water to make it silky and fluid.

• 3

  Clean and fillet the mackerels into four parts each, remove carefully the bones and blast chill at -20° for 24 hours.

• 4

  After the blast chilling, leave the fish to thaw and place it in a bowl with Olitalia Toscano P.G.I. Extra Virgin Olive Oil, lemon and orange juice and zest, salt, sugar, peppercorns and 1 slice of fresh chilli pepper.

• 5

  Leave the mackerel to marinate for about 30/40 minutes.

• 6

  After marinating, remove it from the bowl and pat dry. Then, cut each fillet into 3 slices.

• 7

  Clean the avocado and cut it very thinly. Use the Olitalia Toscano P.G.I. Extra Virgin Olive Oil to rub gently the avocado slices.

Food plating

Serve on a flat plate, preferably white: place the fermented raspberry sauce on the bottom, lay the mackerel slices and the avocado pearls of different sizes on top. Complete the dish by alternating the sorrel cress tips and a few drops of Olitalia Toscano P.G.I. Extra Virgin Olive Oil at different heights.