Buddha bowl with mackerel, bergamot lemon and dill

Buddha bowl with mackerel, bergamot lemon and dill
A fresh bowl!
People

recipe_people 4

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 10 min

What you need for this recipe

Ingredients

All ingredients
  • 2 tins (118 g each) Belle-Iloise mackerel fillets with bergamot lemon and dill
  • 150 g rice
  • 50 g red quinoa
  • 1/2 orange bell pepper (approx. 80 g)
  • 1 red onion (approx. 100 g)
  • 1/3 cucumber (approx. 150 g)
  • 1/4 white cabbage (approx. 250 g)
  • 1 avocado (approx. 160 g)
  • 100 g fromage blanc
  • Juice of half a lemon
  • Salt
Let's get started
Steps
  1. Cook the rice with the quinoa, drain and set aside to cool.
  2. Cut the avocado in half, remove the stone and then using a spoon, separate the flesh from the skin, keeping it in one piece. Cut into strips and sprinkle with lemon juice to prevent browning.
  3. Finely slice the bell pepper, onion, white cabbage and cucumber, lightly season with a little salt and leave to marinate refrigerated.
  4. Mix the mackerel juice with the fromage blanc to make the sauce.
  5. Place some of the cold rice in the bottom of the bowls.
  6. Arrange the other ingredients harmoniously around the edge and place the coarsely flaked mackerel in the centre. Serve with the sauce.
Tips:
  • ou can use a mandolin to finely slice the vegetables. To make the vegetables more digestible, you can blanch them in boiling water or spread them in a thin layer on a plate and microwave them for 3 minutes on full power, drain the juice and allow to cool.

    You can also use a ready-made mixture of rice and grains.

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