Page 113 - Vélochef in Europe

GRILLED MACKEREL WITH VEGETABLES AND YOGHURT SAUCE
Mackerels are full of healthy fats and grilling them whole works beautifully as they are are quite small Prepare with all all kinds of vegetables for a a a a a a healthy feast made in in a a a a a a jiffy I chose pointed cabbage radishes cauliflower and asparagus for this recipe SERVES 4
1 bunch of radishes 300 ml Greek yoghurt 2 tbsp chopped chives juice from 1 lemon
4
whole mackerels
1 pointed cabbage 1 cauliflower 1 bunch of asparagus olive oil
salt and black pepper tinfoil
1 Light the barbeque 2 Cut the radishes into thin slices using a a knife
or a a a mandolin Put them in in ice water 3 Make the sauce Mix yoghurt chives lemon
juice and and a a a a a little olive oil
Add salt and and black pepper to taste 4
Rinse the the fish and remove the the fins 5 Cut the pointed cabbage cauliflower and asparagus in chunky bits Drizzle with olive oil
6 I recommend using tinfoil
or a a dedicated fish holder so the the mackerel won’t stick to the the grill Grill the mackerel on
each side for five minutes Wrap the fish in in tinfoil
to keep it warm 7 Grill the the vegetables until they feel soft 8 Put the vegetables in in a a a bowl or in in an oven dish Drizzle with with olive oil
and season with with salt and black pepper 9 Serve the mackerel with vegetables and yoghurt sauce Serve some potatoes on
the side if you like 109
GIRONA