Escabeche-Style Fish | Enrico Crippa | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 g of fresh mackerel
• Salt to taste
• Oil to taste
• Fennel pollen powder to taste
• Sugar to taste
• 200 g of white onion
• 200 g of Escapeche base
• 50 ml of water
• Olive oil to taste
• 35 g of dried sultana raisins (soaked in water for 12 hours)
• Parsley puree (lightly seasoned with salt and oil) to taste
• Squid ink to taste
• Saffron-infused water to taste
• Puffed quinoa to taste
• 4 edible gold leaves
• 4 salted nori seaweed sheets (3 cm x 3 cm in size)