This recipe I’m proposing today was a bit born from the heart, meaning based on the inspiration of the moment! In fact, as soon as I stepped into the fish market, I spotted some super fresh mackerels that immediately made me imagine the day’s dinner! I knew I had artichokes in the fridge ready to be used, but the rest of the combinations I developed on my way back home. In short, a bit like I think happens to everyone! Moreover, mackerel, as many know, is part of the ‘blue fish’ category, often underestimated but with great nutritional qualities, starting with being rich in Omega-6 and Omega-3! Additionally, this fish has a remarkable versatility, lending itself to a thousand unimaginable preparations! Like this one, which seems very elaborate and difficult, but I assure you that once the fish is filleted and boned, it will be child’s play! You’ll make a great impression at the table and certainly have cooked a healthy, tasty, and refined second course.
CURIOSITY: Did you know that mackerel is one of the most appreciated blue fishes? Its popularity comes both from the price/content ratio – it has a rich nutritional profile – and from the fact that it’s very easy to cook and readily available in every form: fresh, frozen, and preserved in oil. Recommended by nutritionists, particularly for its richness of omega-3, easily digestible proteins, and polyunsaturated fatty acids, the fat in its meat is a ‘good fat’ that helps combat cholesterol and prevent cardiovascular diseases.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients:
- 3 fresh mackerels already filleted and boned
- 4 artichokes
- 1 1/2 cups frozen peas
- 2 medium/small potatoes
- 1 bunch parsley
- 4 leaves sage
- to taste garlic powder
- 1 lemon juice
- to taste extra virgin olive oil
- to taste salt
- to taste white pepper
Preparation:
Start by cleaning the artichokes. Using latex kitchen gloves to avoid staining your hands, cut the stems, removing the tougher outer part, and cut them into chunks. Then remove all the tougher leaves until you almost reach the heart. On a cutting board, cut and discard the tips (fig. 1).
Halve the hearts and remove the internal fuzz (fig. 2).
Then cut each half into wedges or strips (fig. 3).
Dip the wedges obtained in water acidified with lemon juice to prevent the artichokes from oxidizing when in contact with air (fig. 4).
Drain the artichoke wedges well and blanch them in boiling salted water for 5 minutes (fig. 5).
Peel and cut the potatoes into chunks and place them in cold water, so they release the starch (fig. 6).
In the same pot where you cooked the artichokes, boil the potatoes for 10 minutes, then add the peas and continue cooking for another 8 minutes. The water should be just enough to cover the vegetables (fig. 7).
Meanwhile, rinse the mackerel fillets under running water, removing any remaining bones with the help of kitchen tweezers (fig. 8).
Pat the fillets dry with paper towels and set aside. Arrange the artichoke wedges on a baking sheet lined with parchment paper. Adjust salt if needed, pepper, and season with garlic powder to taste, a drizzle of oil, sage, and coarsely chopped parsley (fig. 9).
Place your mackerel fillets on top and cover with more artichoke wedges. Salt, pepper, and season with another drizzle of oil (fig. 10).
Place in a preheated oven at 356°F for 20 minutes. Meanwhile, turn off the vegetables, remove excess broth to be kept for later use, and blend them with an immersion blender (fig. 11).
Blend until the vegetables turn into a smooth and velvety puree (fig. 12).
Serve the fillets while still hot, accompanied by the pea cream, or create a bed with it and place them on top.
Season with a drizzle of raw oil and more coarsely chopped fresh parsley.
And voilà… your mackerel fillets with artichoke wedges in pea cream are ready to be enjoyed!
Bon Appétit from Fefè’s kitchen!
