Raw Mediterranean Fish, Carlo Cracco's Recipe
A raw fish appetizer is always an elegant and refined way to start a lunch or dinner. It's essential to source the fish from your trusted fishmonger, ensuring it's been frozen to ensure it's safe to eat raw.
Ingredients · Servings 2 people
- 100g fresh mackerel fillet suitable for raw consumption
- 60g fresh tuna fillet suitable for raw consumption
- 6 fresh sardines suitable for raw consumption
- 1pomodoro
- orange
- lemon
- capers
- olive green
- aromatic herbs
- garlic
- extra virgin olive oil
- sale
Method · 30 min
- For the raw Mediterranean fish recipe, clean the mackerel fillet, removing the skin and bones, and cut it into slices.
- Also finely chop the tuna fillet.
- Clean the sardines, removing the heads and bones, obtaining the fillets.
- Prepare a tomato puree and season it with oil, salt, 1/2 clove of garlic and chopped aromatic herbs.
- Mix the juice of 1/2 orange with 2 tablespoons of oil and a pinch of salt. Peel the other half.
- Mix a few chopped olives with a little oil and grated lemon zest.
- Serve the fish with the sauces: tomato for the sardines, orange emulsion for the tuna, garnished with a few capers, and olive sauce for the mackerel. Recipe by Carlo Cracco
What to put in raw fish?
How to serve raw fish? Here's a recipe by Carlo Cracco. To create a raw Mediterranean fish dish, the renowned chef chose mackerel fillets, tuna fillets, and sardines. He sliced the fish thinly and served them with three different sauces: a tomato-based one for the sardines, an orange and caper emulsion for the tuna, and an olive sauce for the mackerel. It's a must-try!