Mackerel sauce ton

Submitted by enr on 24 Mar 2010
400 g fresh fish fillet mackerel
200 g tuna in olive oil
1-2 salted anchovies
1 tbsp capers
200 g mayonnaise
grated lemon peel
a few sprigs of parsley
salt, black pepper
bay leaf
Mackerel fillets are rolled, as is placed inside the bay leaf and engage with a toothpick to not open. Boil steam. Tuna is drained from the oil. Anchovies washed, cleaned from the central bone and cut into small pieces with the washed and dried parsley. In a bowl put mayonnaise and add capers, paying a small part of decoration. Add chopped anchovies with parsley and mashed tuna. Stir well to obtain a smooth cream. Add salt if necessary and add a little pepper. Spread sauce on a plate on it and rank rolls mackerel, as previously cleaned of bay leaves. Top, sprinkle with grated lemon rind and decorate with capers. Sprinkled with a little oil and placed in a refrigerator for 1 hour.
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24 Mar 2010