Confit mackerel, soup of green olives, bufala,
samphire and candied capers
Put the capers in a vacuum-sealed bag and cover with sugar, then leave to marinate for a
week. Store them in an airtight container with the brine that will form.
Blend the heirloom and grape tomatoes and let them drain for a night in a cloth in the
fridge to collect the tomato water. Blend the water with the pitted olives and filter.
Make the balanced salt mixture with these proportions: 65 g of sea salt, 25 g of granulated
sugar and 10 g of brown sugar (with this mixture use 9 g per each kg).
Clean the mackerel and blast freeze the fillets (or freeze for 48 hours) in the balanced salt
mixture to kill any potential anisakis parassite. Thaw the fillets and after cutting them to the
desired size, pack in sous vide, covered in oil and steam for 7 minutes at 50°C. Cool the bag
in ice water, then take the fillets out of the bag and grill on the yakitori (a special Japanese
grill) before serving.
Blanch the samphire in water and vinegar three times, then store it in oil and then plate it
before serving.
When ready to serve, cover the mozzarella with very hot water and tear it to shreds.
Assemble the dish: arrange the olive soup then the ripped up mozzarella topped with a
dash of black pepper, then the seared samphire and finally the grilled mackerel fillets and
candied capers. Finish with a drizzle of extra virgin olive oil.ingredients for 4
4 mackerel fillets
200 g mozzarella di bufala
100 g green olives, pitted
100 g capers from Salina
extra virgin olive oil
balanced salt (salt,
granulated sugar and
brown sugar)
samphire
white wine vinegar
water
sugar
6 heirloom tomatoes
12 grape tomatoes
MARTINA CARUSO - SIGNUM