Ingredients

• 4 pcs fillets of mackerel
• 75 g seed oil
• 50 g milk
• 25 g shelled macadamia nuts
• 4 pcs small zucchini
• 4 pcs strawberries
• fresh marjoram
• extra virgin olive oil
• salt

For the recipe of mackerel, zucchini and macadamia mayonnaise, blend with the immersion mixer
milk with macadamia nuts and some marjoram leaves. Then add the seed oil flush, continuing to blend, until you get a mayonnaise. Peel the zucchini and cut them in half lengthwise. Then, with a potato peeler or a very sharp knife, reduce them to very thin strips. Cut the strawberries into slices. Check that the mackerel fillets are without thorns, then grease them on both sides with a drizzle of extra virgin olive oil. Bring two fingers of water to a boil in a saucepan with a basket (the water must remain below). At the boil, lay the fillets in the basket, cover with the lid and cook for 2-3 minutes. Serve with the courgettes and strawberries, season with a drizzle of oil and salt and complete with mayonnaise, marjoram leaves and, to taste, with some chopped macadamia nut.

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