Mackerel in carrot marinade
* 4 filleted mackerel
* 1 large onion
* 4 carrots
* 1 orange
* 4 cloves of garlic
* 1 bay leaf
* 1 sprig of rosemary
* 1 teaspoonful of sweet paprika
* 250 ml Borges extra-virgin olive oil
* 100 ml apple or sherry vinegar
Step by StepSalt and dredge the mackerel in flour. Shake off any excess flour and cook lightly skin-side down in a little olive oil for a couple of minutes, taking care not to overdo them. Arrange in a saucepan or deep dish.
Use the same pan and oil to cook the sliced onion and garlic and carrot sticks. Add a few crushed peppercorns, the bay leaf, finely sliced orange peel (remove any pith), orange juice, vinegar and olive oil. Bring to the boil for a couple of minutes, add the sweet paprika and pour over the mackerel.
Marinate for at least 24 hours.
There’s nothing like seasonal vegetables for making tasty, healthy food. And now that spring is he…
Kids in the kitchen? Of course! Here’s a simple recipe you can make with your little terrors. So, …
You’ve probably tried dozens of pesto sauces, but how about walnut pesto? We’d like to share a f…
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …
Place the kebab, pepper salad and vinaigrette on a corn tortilla and wrap it with care.
This purée may be served cold or hot, as a snack with on bread or as dip.
Place mixed ingredients on a dish and sprinkle with grated cheese and finely chopped parsley.
Place the fish fillet and chips on the dish and garnish with a lettuce and cherry tomato salad.