bart van olphen, cooking with tinned fish

LIVINGLIVING

Smoked mackerel with braised leeks

(serves 4)

Ingredients:

• 25g/1oz pine nuts

• 4 medium-sized leeks, white base

only

• olive oil

• 100ml/3-fl oz/scant - cup

• chicken stock

• 3 tbsp white wine vinegar

• 3 tbsp sunflower oil

• 1 tbsp Dijon mustard

• 2 tins of smoked mackerel fillets

• (125g/4-oz per tin)

• a few sprigs of tarragon

• salt and freshly ground black pepper

Heat a frying pan and dry roast the pine nuts for a few minutes until

lightly browned. Set aside.

• Remove the outer leaves of the leeks. Rinse and remove any sand.

Cut the leeks in half and then cut in half lengthways.

• Heat a generous splash of olive oil in a frying pan. Turn the heat down

to low and place the leeks cut-side down in the oil.

• Add a splash of chicken stock and leave the leeks to cook gently for

about 15 minutes until they are tender when pierced with a sharp knife,

turning once during cooking.

• Put the vinegar, sunflower oil, mustard, salt and pepper in a bowl and

beat with a fork or whisk into a vinaigrette.

• Divide the leeks among four plates. Place the mackerel on top of the

leeks and spoon the vinaigrette over the dish.

• Garnish with pine nuts and tarragon leaves.

Index

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  3. Desang diabetes magazine
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  8. insulin smart sponge
  9. insulin smart patch
  10. diabetes health apps and managers
  11. Page 0011
  12. diabetes health apps and managers
  13. diabetes health apps and managers
  14. Which blood test meter is right for you?
  15. Desang diabetes kitbags
  16. omega 3 and diabetes
  17. eat more mackerel
  18. omega 3 and diabetes
  19. Dexcom continuous blood glucose monitoring
  20. Omega 3 and diabetes
  21. Omega 3 oils and diabetes
  22. bart van olphen, cooking with tinned fish
  23. Accu-Chek Insight insulin pump
  24. Living with diabetes, carb counting, diabetes kit, desang magazine

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