For all family
Mackerel, bergamot lemon and dill makis
A wonderfully simple recipe
The aromatic notes of the Jamaican and pink pepper are complemented by the subtle flavours of the green, white and black peppercorns. These 5 peppercorns infuse the soft texture of the mackerel fillets and the fruitiness of the extra virgin olive oil. All these flavours are underscored with a hint of lemon.
A subtle, fragrant mackerel recipe!
Mackerel fillets (69%), extra virgin olive oil (22%), lemon juice (2%), lemon (1.3%), water, 5-peppercorn mix (black, green, white, pink and Jamaican peppercorns) (0.5%), salt, thickener: xanthan gum; herbs.
|Energy||1465 kJ / 355 kcal|