Quiche sans pâte au maquereau, citron bergamote et épinards
A light, fresh recipe in which the ingredients speak for themselves
The mackerel are poached in stock and then placed in tins by hand to preserve their flavour and texture.
They are then covered with a light marinade, seasoned with dill, pink peppercorns and a hint of lemon bergamot to enhance the mackerel’s subtle flavour. A real treat!
Mackerel fillets (69%), water, lemon juice (5%), lemon bergamot (1.4%), dill (0.5%), potato starch, salt, pink peppercorns (0.1%)
|Energy||629 kJ / 151 kcal|