Mackerel with Lemon Verbena and Persimmon


(Serves 4)

4 small mackerel

200ml extra virgin olive oil

20 lemon verbena (verveine) leaves

fleur de sel, to taste

1 small loaf of artisan bread

1 large persimmon (ripe)


Warm the olive oil and infuse with the lemon verbena leaves (preferably overnight).
Heat the olive oil to 70ºC, salt the mackerel fillets and place them skin down for about four minutes, turning once.

Cut the bread into very thin slices and toast using the oven grill.

Serve the mackerel fillets and persimmon segments drizzled with the lemon verbena olive oil on the toasted bread.

Chef: Bertílio Gomes
Livro: Algarve Mediterrânico

Maria Manuel Valagão, Vasco Célio, Bertílio Gomes