A raw and cooked combination which is both nutritious and delicious.
Ingredients for 4 portions
- Rye bread 4 slices
- Fresh gutted mackerel 600 g
- Cherry tomatoes 300 g
- Mint 1 handful
- Basil 1 handful
- White wine vinegar 4 tbsp (40 ml)
- Balsamic vinegar 1 tbsp (10 ml)
- Extra virgin olive oil 2 tbsp (20 ml)
- Salt to taste
Put two litres of water in a pan with the white wine vinegar and the salt. Bring to the boil.
Remove from heat and add the mackerel.
When a toothpick passes through the mackerel easily, remove it from the water.
Remove the flesh from the central part of the fish, attempting to remove the smaller bones too.
Wash and quarter the cherry tomatoes. Dress with a tablespoon of balsamic vinegar, a pinch of salt, a drizzle of oil, mint and basil (torn).
Make a vinaigrette with 200 ml of water, the white wine vinegar, a drizzle of oil, a pinch of salt and a handful of chopped chives.
Put the slices of bread in the oven at 160°C for a few minutes until they are slightly crunchy, and then soak them in the vinaigrette for a few minutes.
Put a slice of toasted vinaigrette bread in the centre of each plate. Top with the mackerel and cherry tomatoes.
0.414kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.