Mackerel Fillets with Mixed Salad Leaves and Onions Marinated in Raspberry Vinegar

Time: 15 min

Difficulty:

Ingredients for 4 servings

  • 2 250g glass jars of Rio Mare Mackerel Fillets in Olive Oil
  • 1 red onion
  • 3 tbs of raspberry vinegar
  • 200 g of mixed salad leaves
  • a handful of fresh raspberries
  • 1 organic lemon
  • Maldon salt
  • white pepper
  • extra virgin olive oil

Procedimento

Cut the onion into julienne strips, marinate in the raspberry vinegar and a pinch of salt for about ten minutes. The onion will turn a bright red colour.
In a bowl, dress the washed, dried mixed salad leaves with the juoice of half a lemon, two tbs of oil, salt, pepper and the fresh raspberries. Drain the mackerel fillets and season with a sprinkling of white pepper.

Mise en place

Divide the salad among individual dishes and top with the drained mackerel fillets. Garnish with the julienne of onions, a few flakes of salt and a drizzle of olive oil.

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Chef's Tip

Raspberry vinegar, typical of mountainous regions, such as Valle d’Aosta, is not a readily available ingredient.. You can make it a home by soaking 100g of fresh raspberries in 600ml of boiling apple vinegar. The two components, sealed in an air tight glass jar and stored in a dark place, should be allowed to rest for at least 3 weeks.