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Warm Mackerel & Pea Salad

Cooking time
'
Nr of servings
4
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'
Cooking time
4
Nr of servings

Ingredients

  • 250 g Birds Eye garden peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 4 mackerel fillets
  • 2 spring onions, finely chopped
  • 1 tablespoon parsley, chopped
  • 2 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • ½ teaspoon fine salt
  • 2 tomatoes, peeled, deseeded and chopped
  • 4 eggs, boiled and sliced
  • curly endive lettuce for decoration
  • salt and black pepper

Preparation

  1. To make vinaigrette, dissolve the salt in the vinegar and add the oil, parsley, spring onions and tomato.
  2. Add some black pepper and whisk thoroughly.
  3. Let stand for 30 minutes.
  4. Boil the peas for 5–7 minutes and drain.
  5. Season the mackerel fillets with salt and pepper and sauté.
  6. Place the egg slices on each of four plates and top with a mackerel fillet.
  7. Drop the peas into the vinaigrette, mix well and divide between the portions.
  8. Garnish with some parsley and endive lettuce and serve.

Tags

Fish
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