Spanish Mackerel roulade peached in extra virgin olive oil. (Serves 2).

Ingredients

3 strigs rosemary, chopped

2 tablespoons Marsala 100% extra virgin olive oil (*)

For the poaching oil: 4 cups extra virgin olive oil

1 bunch thyme

1/2 bunch rosemary

1 head garlic, cut in half

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon black pepper corns

For the green olive stuffing:

1/2 teaspoon Marsala 100% extra virgin olive oil

1 small shallot, peeled and minced

2 tablespoons pitted picholine olives

1/2 teaspoon minced capers

Zest of 1/2 lemon minced

Salt and pepper to taste

For the Spanish mackerel:

4 2 ounce Spanish mackerell fillets, trimmed and skin on

2-8 inch pieces butchers twine soaked in olive oil

Salt and pepper to taste

For the celery juice vinaigrette:

1 1/2 tablespoon organic celery juice (**)

1 teaspoon fresh lemon juice

1/2 tablespoon champagne vigegar

2/3 tablespoon rosemary oil

Salt and pepper to taste

For the rosemary vinaigrette:

2 teaspoon champagne vinegar

1 tablespoon plus 1 teaspoon rosemary oil

For the celery sala:

1 stalk organic celery, peeled and thinly sliced on bias (**)

1 sprig rosemary leaves, minced

1 cup micro celery (**)

Salt and pepper to taste

For the dish:

Alberto Cipolloni extra virgin olive oil (***)

(*.) Available through Nick Sciabica & Sons at [phone]

(**.) Available through The Chef's Garden at [phone].

(***.) Available through Rare Wine Co. at [phone].

Note: Chef Patterson uses organic celery as it contains less water
and is more flavorful than non-organic celery.

For the rosemary oil, in the bowl of food processor fitted with the metal place attachment, puree the rosemary and two teaspoons of oil for 30 seconds. Transfer to a bowl, add the remaining oil, and reserve at room temperature overnight.

For the poaching oil, in a medium, non-reactive saucepan, bring all of the ingredients to 118 degrees. Cover and maintain the heat for eight hours. Remove from the heat, strain through a fine mesh sieve, and set aside to cool.

For the olive stuffing in a mesh in saute pan, heat the olive oil over low heat. Add the shallot and saute until tende. Remove from the heat and set aside. In the bowl of a food processor pulse the green olives to chop. Add the shallot, olive oil, capers, and lemon zest and pulse until well combined, about one minute. Transfer to a bowl season and reserve.

For the Spanish mackerel, arrange the mackerel fillets, skin side down on a flat work surface and season. Spread a thin layer of the green olive stuffing over each. Top each with a remaining fillet, sin side down. Roll to enclose, starting at the tail end, and secure with the prepared butchers twin. In a small saucepan, bring the poaching oil to 118 degrees. Season the mackerel and place in the oil to submerge. Poach until the fish is warmed through, about 20 minutes. Using a slotted spatula, transfer the mackerel to a paper to a paper towel lined sheet pan. Remove the butchers' twine and reserve keeping war.

For the celery juice vinaigrette in a small bowl, whisk together the celery juice, lemon juice, and vinegar. Gradually add the rosemary oil and whisk until well combined. Season and reserve.

For the rosemary vinaigrette in a small bowl, whisk together the vinegar and rosemary oil until well combined. Season and reserve.

For the celery salad, in a small bowl, toss the celery and minced rosemary with the rosemary vinaigrette. Season and set aside. In a separate small bowl, toss the micro celery with rosemary vinaigrette. Season and set aside.

To serve, arrange some celery salad in the center of a soup plate and spoon some celery vinaigrette on top. Place a mackerel roulade in the center, top with some micro celery and drizzle some Alberto Cipolloni extra virgin olive oil around the dish.

60 Rosal

Santhoga Ruiz

Rias Baixas Spain 2000