Ingredients
- 400 g mackerel fillets
- 5 courgettes
- sage
- rosemary
- Pine nuts
- shallot
- laurel
- mayonnaise
- rustic mustard
- apple cider vinegar
- extra virgin olive oil
- sugar cane
- salt
For the mackerel and sweet and sour zucchini recipe with mustard sauce, peel the zucchini, cut them into sticks, blanch them in a pan with a drizzle of oil for 2 minutes, then add a sage leaf, a bay leaf, a sprig of rosemary and two tablespoons of pine nuts, previously toasted.
Mix, cook and blend with 3-4 tablespoons of apple cider vinegar; also add 15 g of cane sugar, let the vinegar evaporate and continue
cooking for another minute. Mix 2 tablespoons of rustic mustard with a tablespoon of oil, half a teaspoon of finely chopped shallot, a tablespoon of mayonnaise and a tablespoon of water.
For the mackerel: cook the mackerel fillets in a non-stick pan with a drizzle of oil and a pinch of salt on the skin side for 3-4 minutes, then turn them over, turn off the heat and let them rest for 3-4 minutes. Serve with the sweet and sour courgettes and the mustard sauce.
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