Marinated Horse Mackerel with “Aroma” rice

By Danilo Cortellino, MasterChef: The Professionals finalist 2015

Serves 4

  • 2 Horse Mackerel
  • 240g Riso Gallo Aroma
  • Salt and black pepper to taste
  • 2 tsp extra virgin olive oil  
  • 1 red pepper
  • 100g cherry tomatoes
  • 3 pickled red onions
  • 1 bunch fresh rocket
  • 1 bunch fresh basil
  • 10 black olives
  • 6 capers
  • ½ red chilli
  • Garlic bulb

For the fish marinade

  • 160g white wine vinegar
  • 80g sugar
  • 40g table salt


To marinate the fish
  • In a large bowl whisk the white wine vinegar with salt and the sugar until dissolved.

  • Fillet the fish and debone it with fish tweezers.
  • Rinse the fillets in cold water and leave it to marinate at least for 5 minutes then drain it and gently pat it dry and leave aside.
  • Cook the rice in salted boiling water for 12 minutes then run it under cold water to cool it down.
  • Peel the tomatoes and preheat the oven to 220°C.
  • Roast the pepper for 10 minutes until the skin blisters and turns black.
  • Remove from the oven and place the red pepper in a hermetic plastic container for 10 minutes then peel and slice it in thin strips.
  • Dress the tomatoes with salt, pepper, a drizzle of olive oil and few leaves of basil then roast them in the oven at 180°C for 5 minutes.
  • Chop the capers and the pitted olives together.
  • In a non stick frying pan toss the rice with a drizzle of oil, garlic and the chilli cut in thin strips.
  • Remove the garlic after 2 minutes and season to taste with salt and pepper.
  • With the help of a blowtorch burn the Meckler’s skin.
  • Place the rice in the bottom of the plate and garnish it with the roasted red pepper and tomatoes, a few slices of pickled onions, olives, capers and then lay on top the Horse Mackerel.
  • Finish the dish with a few leaves of fresh rocket salad and basil.

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