• Difficulty: 3
  • Cost: 1
  • Preparation: 2
  • Doses: 4

It’s a bit long but tasty and cheap recipe.


  • 4 fresh unpacked
  • 50 gr butter
  • 1 small, fresh onion
  • tablespoon parmesan
  • liquid cream
  • chives
  • salt
  • black pepper
  • white pepper
  • 1 small glass of brandy


  1. Thinly slice the onion and brown it gently in the butter.
  2. In the meantime, clean and fillet the mackerel, dry them with a little kitchen paper and then add them to the sauté. Skip everything for a few minutes and deglaze with brandy.
  3. Once the alcohol has vanished, add salt and pepper with the white pepper and transfer the mixture to the mixer with the parmesan and cream.
  4. Operate for a few seconds (until everything is homogeneous) and put the mixture in a mold previously oiled with sweet almond oil.
  5. Leave in the refrigerator for at least 1 hour and then serve with chive stems and citrus slices.

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