INGREDIENTS

INSTRUCTIONS

Drain lentils and let stand at room temperature. In a blender, mix
egg, oregano and garlic until smooth. Drizzle in 1/4 cup of the
extra-virgin olive oil in a thin stream until a thick emulsion is
formed. Remove from blender, whisk in lemon juice, season with salt
and pepper and set aside. In a medium sauce pan, heat onion, red wine
vinegar, dried oregano and the 1 cup virgin olive oil. Bring to a
boil. Lower heat and simmer 10 minutes. Cut each mackerel filet
diagonally in half to form pointed wedge. Season flesh side, and  place
in small casserole just large enough to hold fish and 2 cups  liquid.
Bring vinegar mixture to boil and pour over fish, moving  around so
fish is surrounded by liquid. Allow to stand until cool (10  to 15
minutes). Saute lentils in 1/4 cup of remaining extra-virgin  olive oil
over medium heat until crispy (about 7 to 8 minutes), drain  oil off
and place in center of serving platter. Place mackerel pieces  on top
of lentils, drizzle with oregano aioli and serve. This recipe  yields 4
antipasto servings.  Recipe Source: MOLTO MARIO with Mario Batali From
the TV FOOD NETWORK  ~ (Show # MB-5641 broadcast 02-23-1996) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-10-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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