Portions for 1 serving:
1 mackerel
1 avocado
1 tomato
1/2 endive
2oz of cooked green beans
1oz mayonnaise
Broth to cook 3 mackerels:
Water
White wine
One onion
Two carrots
An organic lemon
Salt
Thyme
Bay leaves
Peppercorn
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.
When ready to serve, place the vegetables next to the mackerel on a large plate. Serve with home-made mayonnaise on the side.