Marinated mackerel and vegetables

60 min
Type of dish: Fish
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.25 kg
Carrots 0.2 kg
Olive oil 0.5 l
White wine 0.5 l
Vinegar 0.5 l
Thyme 1.25 g
Fresh oregano 0.001 g
Elaboration

For the marinated mackerel:

  • Add salt and pepper to the lions and place them skin down on a baking tray.
  • Gently soften the onion cut into julienne strips and the carrot cut into slices in oil. Add wine, vinegar, the herbs and the spices.
  • Cover the mackerel with the marinade and place in the oven for 2 minutes.
  • Allowing the fish to stay a little raw inside.
  • Keep refrigerated for one week, Making sure that the marinade is covering the fish at all times.

For the basic ratatouille

For the courgette slices

  • Cut with a mandolin or a coal meat cutter (1 mm).
  • Cook in the steam cooker for 20 seconds.

For the piquillo red peppers:

  • Confit and cut into strips.

For the garnish:

For the sauces:

ASSEMBLY

  • The salad may be assembled inside a ring or in small rolls.
  • To make the rolls, spread out the cooked courgette slice and place some mackerel + ratatouille + 2 or 3 piquillo red peppers strips and a spoon of marinade in the corner. Roll it up. Make 5 units per portion.
  • Place the rolls on the plate, and on one side the seasoned bouquetiere and the onions.
Nutritional information (1 portion)
Fiber 5.4 g
Saturates 24.43 g
Monounsaturated fatty acids 130.34 g
Polyunsaturated fatty acids 16.09 g
Cholesterol 75.47 mg
Calcium 354.55 mg
Iron 6.94 mg
Zinc 1.91 mg
Vitamin A 836.68 ug
Vitamin C 67.55 g
Folic acid 87.45 ug
Salt (Sodium) 762.61 mg
Sugars 9.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.