Marinated mackerel, Phlegraean grass pea, Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena, Tropea onion

Procedure

• 1

  Prepare sugar and salt in equal measure for a total of 40 g.

• 2

  Add the spices to taste, sprinkle the filet of mackerel and refrigerate, covered with a cloth, for at least 12 hours.

• 3

  Chop the onion into julienne strips and sauté in a frying pan with a bit of oil and the sugar, and continue cooking until caramelized. Remove from heat and cool.

• 4

  Once cooked, lightly drizzle with the Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena reduction.

• 5

  Cook the grass peas in a cooking liquid of garlic and carrots.

• 6

  When cooked, blend coarsely with curry and turmeric and adjust salt.

• 7

  Reheat the cooked grass peas, thinly slice the filet and mix in the caramelized onion.

Assemble the dish

Place the grass peas on the plate, add the mackerel and onion and complete by adding drops of the reduction of Olitalia “5 Grappoli” I.G.P. balsamic vinegar of Modena and a drizzle of Olitalia Extra Virgin Olive Oil.