Restaurants›Umbo Traverse City›First: Mackerel Crudo Recipe

First: Mackerel Crudo Recipe

Inspired by Umbo Traverse City
Time20m
Serves4

house vinegar, gordal olives, olive oil, rye bread

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Ingredients

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Mackerel & Dressing

Accompaniments

Method

Mackerel & Dressing

1

Prepare fish

If using whole mackerel, ask your fishmonger to fillet, pin-bone and skin the fish; alternatively, fillet at home. Rinse fillets under cold water and pat dry thoroughly with paper towel. Place fillets skin-side down on a cutting board.

2

Slice for crudo

Using a very sharp knife, slice each fillet across the grain into 3–4 mm (about 1/8–1/4 inch) thin slices. Arrange the slices slightly overlapping in a single layer on a chilled plate.

3

Make dressing

In a small bowl whisk together the olive oil, house-style vinegar (or sherry vinegar), fine sea salt and freshly ground black pepper until combined. Zest the lemon over the dressing and then add 2–3 drops of lemon juice — you want brightness, not overt acidity. Taste and adjust seasoning; the dressing should be bright but balanced (about 2 tsp vinegar to 4 tbs oil).

4

Dress fish

Using a small spoon, lightly drizzle the dressing evenly over the arranged mackerel slices so each piece gets a glossy coating. Let the fish sit at cool room temperature for 5 minutes to allow flavors to marry (do not leave out longer than 30 minutes).

Accompaniments & Assembly

5

Prepare olives and shallot

Quarter the pitted gordal olives. Thinly slice the shallot and, if desired, soak the slices in cold water for 5 minutes to soften sharpness, then drain and pat dry. Roughly chop the parsley.

6

Toast rye

Lightly brush the rye bread slices with a little olive oil and toast in a skillet or oven until crisp and golden at the edges. Cut each slice in half or into crostini-sized pieces for serving.

7

Finish plating

Scatter the quartered gordal olives, drained capers (if using), and thin shallot slices over the dressed mackerel. Sprinkle chopped parsley and a few microgreens or baby arugula leaves for color and peppery contrast. Add a final gentle drizzle of olive oil and a very light pinch of flaky sea salt over the top if needed.

8

Serve

Serve immediately with toasted rye bread on the side for scooping. Recommend one or two slices of rye per person alongside the crudo so diners can build bites.