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PASTA RISOTTO WITH MACKEREL

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Pasta risotto with mackerel

Prep Time20 mins

Cook Time35 mins

Total Time35 mins

Course: Appetizer

Cuisine: Healthy and gourmet meal idea, Healthy eating

Keyword: Appetizer, Crustacean fish and seafood, Easy and fast recipe, Easy cooking, Healthy and gourmet meal idea, Healthy eating, Seasons

Servings: 6

Calories: 200kcal

Ingredients

• 6 Filet de maquereau sans arête ni peau
• 360 g Riso dough
• 2 Lime
• 1 petite Olive oil
• 2 tbsp. soup Chicory salad
• 4 c. soup White vinegar
• 2 branches Neutral oil (sunflower, peanut, rapeseed)
• 1 Lemon thyme
• Yellow lemon
• Salt and pepper from the mill

Instructions

• Squeeze the juice of the limes. Cut the fillets of mackerel into small pieces and place in a deep dish. Sprinkle with lime juice and a drizzle of olive oil. Cover with a cling film and reserve in a cool place.
• Cook the pasta in boiling salted water for 11 min. Refresh them, drain them and divide them in six plates.
• Rinse, wring, and then slice six chicory leaves.
• Prepare the vinaigrette by emulsifying white vinegar, neutral oil, salt and pepper.
• Wash, dry and thin the lemon thyme.
• Divide mackerel pieces over lukewarm or cold pasta. Sprinkle with chicory and lemon thyme. Sprinkle with vinaigrette. Salt and give a round of pepper mill. Serve chilled.

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