A delicious pairing…

Spring is well on its way, but there’s still time to enjoy some winter treasures such as bold and syrupy blood oranges. They make a deliciously interesting match to the rich flavours of mackerel. Try it today!

2 Mackerel Fillets
Butter
1 Shallot
1 Blood Orange
1/2 Glass Dry White Wine
250g Broad Beans
Salt
Pepper

Fry the fish in some butter until golden, making sure not to overcook them. Season with salt and pepper and keep warm.

Blanch the broad beans for a few minutes in salted boiling water, then remove from their skin and set aside.

In the same pan where you cooked the fish, fry some thinly sliced shallot. Add the wine and let it evaporate, then add the juice of the orange and reduce to about half. Add the broad beans, taste and adjust the seasoning.

Place the fillets on the plates and pour over the sauce. Garnish with orange segments. Happy eating!