Mackerel with Turnip Tops and Hazelnuts

Mackerel with turnip tops and hazelnuts is a dish that combines the flavors of the sea with those of the earth, creating a tasty and healthy contrast. Here’s how to prepare it:

Ingredients

• 4 fresh mackerel fillets
• 400 g of turnip tops
• 60 g of shelled hazelnuts
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Lemon juice
• Chili pepper (optional)

Preparation

1. Clean the turnip tops by removing the harder parts and blanch them in salted water for about 5 minutes. They should be tender but still crisp.

2. While the turnip tops are cooking, lightly toast the hazelnuts in a pan without adding oil until they are golden. Then coarsely chop them.

3. Drain the turnip tops and sauté them in a pan with a drizzle of olive oil, chopped garlic (and chili pepper if you want a spicy note) for a few minutes. If you like, you can add the hazelnut crumbs at the end of cooking to flavor the turnip tops.

4. In another pan, heat a drizzle of olive oil and cook the mackerel fillets. Start with the skin side down to make it crispy, then turn the fillets and complete the cooking. It should take about 2-3 minutes per side, depending on the thickness. Deglaze with a bit of lemon juice and season with salt and pepper.

5. Serve the mackerel fillets accompanied by the turnip tops and sprinkled with toasted hazelnut crumbs.

Curiosity

Mackerel is a bluefish highly valued for its Omega-3 content. The combination with vitamin-rich turnip tops and hazelnuts, excellent sources of unsaturated fatty acids and vitamin E, makes this dish a real boon for health without sacrificing flavor.