Mackerel, Fennel and Grapefruit Carpaccio

PREP TIME: 40 MINUTES
SERVINGS: 4

About

What looks like a million-dollar dish is actually surprisingly easy to make. But make no mistake—this is the kind of recipe that will leave your guests speechless. Bright, refreshing, and elegant, it’s an effortless showstopper that tastes just as stunning as it looks. Use the best quality fish you can find, and nothing can go wrong. Serve it at a summer dinner party or as a romantic starter for two. Enjoy!

Ingredients

For carpaccio:
½ fennel bulb
1 pink grapefruit
1 lemon (juice of)
½ TSP sugar
2 fresh mackerels
2 TBSP olive oil
Salt and freshly ground black pepper to taste
Fennel fronds (for garnish)
Fresh basil (for garnish)

For basil oil (optional):
Handful of fresh basil leaves
Couple of parsley springs
100 ml olive oil
Pinch of salt

Instructions

Basil oil:

Bring a small pot of water to a boil and prepare a bowl of ice water. Drop the basil leaves into the boiling water for 10 seconds, then quickly transfer them to the ice bath. This will help preserve the bright green color.

Gently pat the blanched basil dry with a clean towel or paper towel.

Add the basil, olive oil, and a pinch of salt to a blender or food processor. Blend until smooth and strain the oil through a fine mesh sieve.

Pour into a clean bottle and store in the fridge for up to a week.

Carpaccio:

Thinly slice the fennel bulb using a sharp knife or a mandoline for even, delicate slices. Squeeze the juice of half a grapefruit and one whole lemon into a bowl. Add a pinch of sugar and salt, then toss in the fennel to coat well. Let it marinate for about 25 minutes.

Place the fennel fronds in an ice bath to keep them fresh and crisp.

Meanwhile, fillet the mackerel to get clean, boneless pieces (or use pre-filleted fish). Cut the fillets into bite-sized pieces and transfer them to a small bowl or deep plate. Lightly salt, then pour over the citrus marinade—just the juice, reserving the fennel slices for later. Let the fish marinate for 10 minutes.

Slice the remaining half of the grapefruit into thin rounds, about 3 mm thick.

To serve, layer the marinated mackerel on a plate or shallow bowl along with the fennel slices and grapefruit rounds. Drizzle with olive oil and a bit of basil oil, if using. Finish with a grind of black pepper, the chilled fennel fronds, and a few fresh basil leaves.