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Mackerel fillets with grilled lettuce hearts

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Ingredients for Ketchup and Mayonnaise

1 egg yolk

1/2 teaspoon Mustard with Espelette pepper

1/2 teaspoon Banyuls Vinegar

0.75 dl Huile de Tous les Jours oil

Camargue salt

White Phu Quoc pepper

3 soupspoons Ketchup with Espelette Pepper

Ingredients - Mackerel:

1 mackerel

8 sprigs of parsley

12 cherry tomatoes

Black Kampot pepper

Salt & Herbs Mixture for fish

2 lettuce hearts

Huile de Tous les Jours oil


preparing the Ketchup Mayonnaise

1. Put egg yolk, mustard and vinegar in the blender.

2.  Add a drizzle of olive oil to obtain a creamy texture.

3. Taste and season with salt and pepper.

4. If the mayonnaise is too thinck, add a spoonful of water.

5. Mix 3 spoonfuls of mayonnaise with 3 spoonful of ketchup. Leave in a cool place.

Preparing the mackerel

1. Preheat the barbecue.

2.  Remove the parsely leaves from the stem and chop finely.

3. Crush the pepper in a mortar.

4. Clean the fish. Fill the fish with cherry tomatoes and parsley.

5. Season with the Salt & Herbs Mixture for Fish and a little ground Kampot pepper.

6. Cut slashes in the fish.

7. Cut the lettuce hearts in two.

8.  Brush the fish with a little Huile de Tous les Jours oil and start cooking.

9. Turn the fish over regularly, fry for about 10 minutes.

10. Add a spoonful of Huile de Tous les Jours oil and sprinkle the lettuce hearts lightly with the Salt & Herbs Mixture.

11. Grill the lettuce hearts for 1-2 minutes.

12. Place the mackerel on a dish or a plate with the grilled lettuce hearts as a side-dish with the ketchup and mayonnaise.

13. Add about 1 spoonful of olive oil on the grilled fish and season with the Salt & Herbs Mixture and pepper.

14. Serve immediately.