One of my favourite pastimes is reproducing great food with inspiration from restaurant visits. This caramelised mackerel was inspired by the tasting menu at Franceschetta 58 in Modena.
The great thing about mackerel is the smooth skin. Mackerel don’t have scales that need to be scraped off and the skin turns nice and crisp when fried. I became aware of this during a visit to Franceschetta 58 in Modena, where a discreetly caramelised mackerel was served with cucumber cheese rolls and ultra thin slices of watermelon. Unfortunately my cooking technique does not include preserved sliced of watermelon, so I chose to remake the caramelised mackerel with a savoury applesauce instead.
At Franceschetta 58 the caramelised mackerel was served as a starter, but you can double the measures and use it as a main course instead.