Ingredients:
- 4 mackerel fillets
- 1 head puntarelle chicory
- 1 orange
- 5 radishes
- Respiro – Emozioneolio extra virgin olive oil
- salt
Preparation:
- Cook the mackerel fillets in a pan with a drizzle of extra virgin olive oil, grated orange zest and a glass of water.
- Cut and wash the puntarelle thoroughly.
- Cut the radishes and orange and add to the puntarelle.
- Season the salad with a pinch of salt.
- Add the mackerel fillets to the salad.
- Finish with a drizzle of uncooked Respiro extra virgin olive oil and serve.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.