2 Mackerel of Black Itrana Olives of Lazio Pachino Tomatoes Potatoes Lettuce heart Lemons Garlic clove Salt to taste Extra virgin olive oil to taste
250 g 150 g 100 g 2 1 2 1 enough enough
With its slightly bitter flavour, it is used extensively in the kitchen in sauces for pasta and with white meat and game. It also has a long tradition in vegetable dishes and the numerous fish recipes from the local area. This is undoubtedly one of the olives most commonly used by chefs in international cuisine.
After washing and cleaning the mackerel, obtain two fillets and place them in a bowl covering them with lemon juice. Cover with cling film for food and leave to marinate for 6 hours in the refrigerator.
After marinating, cook the potatoes and cut the Pachino tomatoes into two. Then garnish the fillets with the potatoes, garlic, olives with salt and a drizzle of oil.
Arrange the lettuce leaves on a serving dish and place the mackerel on top with all the seasoning and serve.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......