Recipes - Cold plates - Fish



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Cold plate with mackerel, potatoes, green beans, carrots and leek (*)

Portions for 3 servings:

3 mackerels

1 leek

2 carrots

12oz potatoes

6oz green beans

Broth to cook 3 mackerels:

Water

White wine

One onion

Two carrots

An organic lemon

Salt

Thyme

Bay leaves

Peppercorn

Nutriments table

Ask your fishmonger to gut the mackerels.

Prepare the broth in a long fish pan with water, white wine and some salt. There must be enough water to cover the fishes when they will be added. Add the vegetables and the sliced up lemon. Flavour the broth with bay leaves, thyme and peppercorn and set to low boil for 30mn.

Turn off the fire, put the mackerels in the dish, put the cover back on and let stand for 20mn. Remove the mackerels from the pan, placed them on a large dish and cover. They will keep three days in the refrigerator.

Serve with steam-cooked and cooled down vegetables. Here potatoes, carrots, green beans and leeks.