Smoked mackerel with tomato water and basil
Item 1 of 1
- medium
- 4
- 60 minutes
This starter from Lorenzo Cogo combines bright flavours of tomato and basil and seductively smoked mackerel. Freshness of the mackerel is imperative so make sure you purchase from a reputable fishmonger.
First published in 2015
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Ingredients
Metric
Imperial
Mackerel
- 2 mackerel, filleted
- salt
Tomato water
- 2kg tomatoes, ripe
- 5 basil leaves
- 1 garlic clove
- dark soy sauce
- fish sauce
- salt
Garnish
- 1 fennel, finely sliced
- 2 green tomatoes, finely sliced
- 2 green peppers, finely sliced
- 12 basil cress
- wasabi paste
- 1 lime, zested
- extra virgin olive oil
- salt flakes
SAVE RECIPE
Equipment
- Smoking gun
- Muslin cloth
- Blender
Method
1
For the tomato water, wash the tomatoes and blend with the basil and garlic in a food processor or blender
- 2kg tomatoes, ripe
- 1 garlic clove
- 5 basil leaves
2
Transfer to a muslin bag and hang in the fridge for approximately 6 hours, with a jug underneath to catch the liquid. When strained, season the liquid to taste with soya sauce, fish sauce and salt
- dark soy sauce
- fish sauce
- salt
3
Salt the fish on both sides and leave to marinate for 10 minutes. Wash off the salt and pat dry
- 2 mackerel, filleted
- salt
4
When the fillets are dry, lay on racks and smoke with a smoking gun. Leave covered for 30 minutes and then portion out the fish into small pieces and divide between serving bowls
5
Add the slices of fennel, tomato and pepper, followed by basil leaves and tomato water. Finish with dots of wasabi, lime zest, a few drops of extra virgin olive oil and salt flakes
- 1 fennel, finely sliced
- 2 green tomatoes, finely sliced
- 2 green peppers, finely sliced
- 12 basil cress
- wasabi paste
- 1 lime, zested
- extra virgin olive oil
- salt flakes
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