To prepare mackerel in a tasty way, fish of the Mediterranean rich in omega three, we present a quick recipe and at the same time particular: with burrata and Olive Nocellara Etnea Olives. A second course that, with the typical taste of these South Italian Olives and enriched with vegetables, will delight your palate.


TIME
0030 h
DIFFICULTY
medium
TYPE
Second Courses
NUMBERS
4peoples


INGREDIENTS:

Mackerel
800 g
Pitted Nocellara Etnea Olives
150 g
Cauliflower
300 g
Carrots
250 g
Fennel
1
Burrata cheese
200 g
Salt to taste
enough
Olive oil to taste
enough


PREPARATIONS

Clean and wash the cauliflower and fennel, cook in plenty of salted water, then drain.
Fillet and bone the mackerel, take a non-stick pan add a drizzle of oil on the bottom and cook the mackerel quickly adding a pinch of salt.
Serve placing the Burrata cheese and vegetables first, then the mackerel, the Pitted Nocellara Etnea Olives and season with a drizzle of extra virgin olive oil.

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