Ricciola Con Finocchi – Yellowtail Mackerel with Fenche …

Soak the raisins. Fillet the fish and cut the fillets into pieces. Stir 20 ml of olive oil with the flour and turn the fish pieces in it to the other side. Sauté for 3-4 minutes on each side. Cut the fennel into thin slices. Fry the raisins in a little bit of olive oil and sauté the fennel in it for a few minutes. Season the vegetables and the fish with salt and bring them to the table together.

Serve with a young dry white wine with a fresh fragrance Piave Chardonnay Fiano di Avellino Galatina Bianco : O-title : ricciola con finocchi – Yellowtail mackerel with : > fennel vegetables

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