- A Mediterranean horse mackerel
- yellow potatoes
- A red onion
- pickled flowers buds (capers)
- Parsley
- Lemon juice
- Coastal wildflower honey
- Wild fennel flowers
- Malaysia white pepper
- Garlic, olive oil
- salt
Intense flavour compact flesh
Low price fish, good for long pickled periods
Good for recipes with sweetish notes that attenuate the fat element
Its voracity makes its flesh particularly savory
Imagine one night for dinner...imagine that day on the Zi' Ferrante rock, fishing: you have catched two nice mackerels, their skin iridescent...imagine that some days before, some friends of Giglio Island have given to you a precious coastal wildflower honey jar, smelling of brush, wild fennel, myrtle and rosemary...imagine that, while you were fishing, the morning breeze blew on the sea the same warm scent, from Cala Grande to Punta Semaforo...Imagine your creativity, observing things from a different point of view...so the foolish idea to match fish with honey turns into respect and praise of the territory.
The wild fennel flowers exalt the flavour of the light pink compact flesh cooking on coal and the lightly seared potatoes and onions are made crispy by the passage in the frying pan. They are an expected match that becomes unexpected when honey, lemon and pepper are joined to the ingredients. Honey wraps the onion and the fish, potato “absorbs”, pickled flowers buds give the unique salt note while wild fennel flowers aroma match honey and mackerel and attenuate the fat of the oily fish.
Riccardo Solari, author of "Quattro tuffi in padella"
