Feel like cooking an unforgettable fish fillet in a little time? Here is a simple mackerel fillet with a sesame crust, paired with a salad of steamed endive. To finish the dish with a unique touch, we’ll season it with an tasty dressing of dill chlorophyll — read on to find out how!
- 2 lb (900 gr) Makerel fillets
- 5 oz (140 gr) escarole salad
- 15 oz (420 gr) fresh dill
- 31/2 cup (800 ml) water
- 3 tbsp extra virgin olive oil
- 1/2 cup (120 ml) white whine
- 1 tbsp capers in vinegar
- 1/2 lemon
- 4 tbsp sesame seeds
- 1 tsp green peppercorns (optional)
- to taste table salt
Dill chlorophyll dressing
Whisk the dill together with 31/2 cup of water, then filter the mixture through a micro-perforated sieve and heat the filtered water in a saucepan: adjust the flame until the water reaches about 140° F, then keep it constant (a cooking thermometer is helpful). Keep the infusion for about 20 minutes: we will see the chlorophyll slowly clump off in small tufts. Take these tufts out carefully with a spoon and lay them out on a cotton cloth, under which is a bed of ice. Filter the chlorophyll though the cloth until have a thick cream that we’ll slowly scrape off with a spoon and put in a bowl. If the mixture is too watery, let’s filter it again. Keep the chlorophyll in the fridge until ready to use.
Escarole salad
Meanwhile the dill is infusing, wash the escarole, dry it and slice it into thin strips. Cook the escarole on a cheesecloth in a Chinese steamer for 3 minutes (if you don’t have one, I recommend buying one — it is very inexpensive and easy to use). Once cooked, we’ll put it in a bowl and set it in the fridge.
Mackerel fillets
Cut the mackerel fillets into pieces and bread the skin side with the sesame. Heat the olive oil in a frying pan and cook the fish, laying it carefully on the skin side; when the edge of the fish starts to whiten, add salt, turn the fillets and sprinkle the wine around the fish (not over it). Continue cooking for 1 minute, then cover and turn off the fire. Let the fish sit for 5 minutes and finish cooking away from the flame.
Finishing
Season the escarole with the capers, chopped green peppers, a little salt, lemon and almost all of the chlorophyll. Put the mackerel fillets on the plates and garnish with the salad and the remaining chlorophyll.
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- 2 lb (900 gr) Makerel fillets
- 5 oz (140 gr) escarole salad
- 15 oz (420 gr) fresh dill
- 31/2 cup (800 ml) water
- 3 tbsp extra virgin olive oil
- 1/2 cup (120 ml) white whine
- 1 tbsp capers in vinegar
- 1/2 lemon
- 4 tbsp sesame seeds
- 1 tsp green peppercorns (optional)
- to taste table salt
- Dill chlorophyll dressing
Whisk the dill together with 31/2 cup of water, then filter the mixture through a micro-perforated sieve and heat the filtered water in a saucepan: adjust the flame until the water reaches about 140° F, then keep it constant (a cooking thermometer is helpful). Keep the infusion for about 20 minutes: we will see the chlorophyll slowly clump off in small tufts. Take these tufts out carefully with a spoon and lay them out on a cotton cloth, under which is a bed of ice. Filter the chlorophyll though the cloth until have a thick cream that we'll slowly scrape off with a spoon and put in a bowl. If the mixture is too watery, let's filter it again. Keep the chlorophyll in the fridge until ready to use. - Escarole salad
Meanwhile the dill is infusing, wash the escarole, dry it and slice it into thin strips. Cook the escarole on a cheesecloth in a Chinese steamer for 3 minutes (if you don't have one, I recommend buying one -- it is very inexpensive and easy to use). Once cooked, we'll put it in a bowl and set it in the fridge. - Mackerel fillets
Cut the mackerel fillets into pieces and bread the skin side with the sesame. Heat the olive oil in a frying pan and cook the fish, laying it carefully on the skin side; when the edge of the fish starts to whiten, add salt, turn the fillets and sprinkle the wine around the fish (not over it). Continue cooking for 1 minute, then cover and turn off the fire. Let the fish sit for 5 minutes and finish cooking away from the flame. - Finishing
Season the escarole with the capers, chopped green peppers, a little salt, lemon and almost all of the chlorophyll. Put the mackerel fillets on the plates and garnish with the salad and the remaining chlorophyll.
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