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Mackerel fillets seared on one side

Z-MAQUERAUX_cadré - Peugeot Saveurs

Pepper : Ba Ria black pepper

  • Ask your fishmonger to prepare medium-sized mackerel fillets.
  • Heat a frying pan with some olive oil over a medium heat and then add the fillets skin side down.
  • Leave until the skin becomes crispy and the flesh delicately cooked.
  • Arrange the fillets on plates and garnish with chopped herbs (parsley, chives, coriander, etc.).
  • Feel free to season generously with coarse-ground Ba Ria black pepper.
  • Drizzle with olive oil and a few drops of balsamic vinegar.
  • Serve with a lamb’s lettuce salad and julienne red peppers.

Recommended grind: Coarse (5 or 6)