For 4 people, preparation time 15 minutes
8 Delicius smoked mackerel fillets
1 organic orange
150g of Brussels sprouts
Extra virgin olive oil
8 rye dry croutons
Cut the Brussels Sprouts in four, boil them for 2 minutes, drain them and put them in the pan with 2 spoons of extra virgin olive oil, add the organge juice and 2 spoons of julienne slices of orange zest, add salt and cook for 10 minutes. Plate every mackerel fillet in the top of a crouton, add 2 spoons of Brussels sprouts each and finish with the orange sauce and the black pepper.
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