Mackerel marinated in herbs

with grilled eggplant and tomato salad 

CHEF MATTEO GIUDICI  

Ingredients for 4 people:  

4 mackerel of around 400g each, 2 round eggplants, 4 vine tomatoes, 1 fresh basil stick and salt and extra-virgin olive oil as needed.

For the marinade : 60g fine salt, 60g sugar, aromatic herb leaves (mint, basil and chives), lemon peels and salt and extra-virgin olive oil as needed.

Directions:  

Clean and fillet the mackerel, remove any remaining bones with tweezers and then put the fish in sparkling water with ice and place in the refrigerator for 4-5 minutes. Drain off the water and dry the fish before placing the fillets side by side on a plate. Mix the salt and sugar together and sprinkle the mix over the fillets together with the lemon peels and the aromatic herb leaves. Put everything in the refrigerator for around 20 minutes.

Cut the eggplants with the skin into slices that are around 1cm thick and brush them with extra-virgin olive oil before grilling them for about 3 minutes per side, making sure not to overcook them or they’ll be gristly. Salt and keep to the side.

Create a bed of eggplant on each plate and then gently place two fillets on top. Server together with tomato salad that has been dressed at the moment with extra-virgin olive oil, salt and basil leaves.

Wine to pair: 

Schulthauser Alto Adige Pinot Bianco San Michele Appiano/ St. Michael-Eppan 

Schulthauser, having been vinified and bottled for the first time in 1986, is the consummate South Tyrolean Pinot blanc. This wine isn’t ostentatious, but is the consummate fresh-and-fruity Pinot blanc, with white peaches and fresh almonds notes, citrusy hints underlying. Supple and lively in the mouth; subtle but long finish.

Production area: vineyards at Schulthaus, above Moos Castle, in Eppan/Berg (540 to 620m). Exposure: Southeast. Soil: Limestone gravel with clay.

Grape variety: Pinot blanc. Training System: Pergola and Guyot

Production system: harvest and selection of grapes by hand. The majority (75%) is fermented in stainless-steel tanks and the remainder in oak barrels, followed by malolactic fermentation. The two wines are combined in February.

Alcoholic content: 14%

Serving temperature: 8-10°C.

Food pairing: A premium aperitif and summer wine, it is also quite versatile when it comes to food pairing: it goes well not only with seafood and fish but also with delicate dishes made with wild fowl. It is especially recommended as an accompaniment to South Tyrolean Schlutzkrapfen.

Ageing potential: 4 to 5 years

THIS RECIPE IS OFFERED BY SAN MICHELE APPIANO