MARINATED MACKEREL WITH CHICKPEA SALAD
INGREDIENTS: 1 marinated mackerel fillet, cut into 3-4 pieces For the chickpea salad: 120 g. of chickpeas, boiled and drained 1 medium tomato (separate the skin from the seeds) 1 passion fruit ¼ of lemon, juice, and zest 50 g. of chopped parsley 50 g. of chopped coriander 20 sprigs of chives, chopped 8 tbsp. […]
MARINATED MACKEREL WITH CHARGRILLED CHICORY AND BEETROOTS
INGREDIENTS: 1 marinated mackerel fillet, cut into 3-4 pieces 1/2 of chicory, chargrilled 1/2 of yellow grapefruit, zest and juice 1 beetroot 1 shallot, thinly sliced 10 sprigs of chives, chopped 5 tbsp. of olive oil Salt and pepper INSTRUCTIONS Boil the beetroot with the skin on for 25 minutes. Strain the beet and set […]
MARINATED MACKEREL WITH OVEN-BAKED SWEET POTATO AND “SOUR CREAM”
INGREDIENTS: 1 marinated mackerel fillet, cut into two pieces 1 medium-sized sweet potato (skin on) 10 g of turnip, finely grated 60 ml of fresh cream (35% fat), whipped 40g of Greek strained yogurt 1/2 lemon, zest and juice 10 sprigs of chives, chopped 1 tbsp. of olive oil Salt and pepper INSTRUCTIONS Wash the […]
MARINATED MACKEREL WITH PUMPKIN PUREE
INGREDIENTS: 1 mackerel fillet, cut into 3-4 pieces 300g of pumpkin, peeled, seedless, and roughly chopped 1 shallot, thinly sliced 1 teaspoon of chopped chives 1 tbsp. of olive oil Salt and pepper INSTRUCTIONS To steam the pumpkin, Peel and seed it, then cut it into evenly sized cubes. Put the cubes in a steamer […]
MARINATED MACKEREL WITH PASTA AL FREDDO CONCHIGLIE, BROCCOLI AND BOTARGA
INGREDIENTS: 2 mackerel fillets, cut into five pieces each 400 grams conchiglie pasta 200 grams steamed broccoli florets 10 grams bottarga, diced 1/2 lemon, juice 4 tablespoons olive oil Salt and pepper INSTRUCTIONS Steam the broccoli florets for 8 minutes, then cool in ice water – drain and set aside in a mixing bowl. Add […]
Trikalinos Sardines ceviche with Bottarga Breeze
INGREDIENTS 2 fillets of Trikalinos Marinated Sardines, carpaccio style sliced 4 cherries, cut in quarters 6 onion slices, thinly cut ½ a slice of melon, thinly sliced 1 sprig of fresh thyme Freshly ground Trikalinos Bottarga Breeze (3-4 turns) PREPARATION Serve the ingredients flat-style on a plate and top with the freshly ground Bottarga Breeze.
Oven Baked potato with butter and Bottarga Breeze
INGREDIENTS 12 small potatoes with skin, washed and scored crosswise on one broadside 12 teaspoons of cow butter Freshly ground black pepper Freshly grated Trikalinos Bottarga Breeze (2 turns per potato) PREPARATION Preheat the oven to 180 °C. Place the potatoes on a baking tray, cut side up. Bake the potatoes for about 30 minutes. […]
Cotton candy clouds with Trikalinos Bottarga Breeze
To make it, you need the cotton candy-making machine. INGREDIENTS 1 cup of granulated sugar 1 slice Trikalinos Bottarga Lemon zest Freshly ground Trikalinos Bottarga Breeze (1-2 turns) PREPARATION Start the machine of cotton candy and pour the sugar. Form a small “ball” from the cotton candy and add the lemon zest, the bottarga slice, […]
Gourmands’ rice
INGREDIENTS 1 glass of glazed rice 1 spoonful of cow’s butter 2 1/2 cups of water Zest and juice of half a lemon Freshly ground pepper Freshly ground Trikalinos Bottarga Breeze (6-8 grinder turns) PREPARATION Put the water in a pot to boil on high heat. Add the rice, butter, and mix, reducing the heat […]
Summer salad with Trikalinos Bottarga Breeze
INGREDIENTS 1 ½ cup of purslane 1 small cucumber, thinly sliced 1 radish, thinly sliced 1 slice of melon, thinly chopped ½ vanilla fruit, in small pieces ½ onion, thinly sliced 2 tablespoons of extra virgin olive oil Juice and zest of half a lime Freshly ground Trikalinos Bottarga Breeze (3-4 turns) PREPARATION Put all […]