| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Molto03 |
4 |
servings |
INGREDIENTS
| 6 |
oz |
Red lentils; soaked overnight in |
| 4 |
c |
Cold water |
| 4 |
|
Chopped fresh oregano leaves |
| 2 |
|
Garlic cloves; finely minced |
| 1 |
|
Whole Egg |
| 1/2 |
c |
Extra virgin olive oil; divided |
|
|
Juice of 1 lemon |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Red onion; finely chopped |
| 1 |
c |
Red wine vinegar |
| 1 |
ts |
Dry oregano leaves |
| 1 |
c |
Virgin olive oil |
| 2 |
|
Mackerel filets – (8 oz ea); bones removed, |
|
|
Skin intact |
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
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