Mackerel fillet on cucumber carpaccio

Name: Mackerel fillet on cucumber carpaccio
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 5 TABLESPOONS Sunflower oil; 1 (approx. 400 g) Cucumber; 1 red onion; 400 g Mackerel fillet; 1 TABLESPOON Flour; 50 g Radish sprouts; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
5 TABLESPOONS Sunflower oil
1 (approx. 400 g) Cucumber
1 red onion
400 g Mackerel fillet
1 TABLESPOON Flour
50 g Radish sprouts
7-10 Tbsp Parsley

Directions

1
For the marinade, whisk vinegar, salt, pepper and honey. Add 4 tablespoons of oil drop by drop. Wash and clean the cucumber and cut into thin slices. Peel onion and cut into thin rings.
2
Wash the fish, pat dry, divide into 8 equal pieces and season with salt and pepper. Turn the fish in the flour. Heat 1 tablespoon of oil in a pan. Fry the fish on each side for about 2 minutes.
3
In the meantime rinse and drain the sprouts. Spread the cucumber slices evenly on 4 plates. Sprinkle with the marinade. Arrange onion rings, fish and sprouts on the plates and garnish with parsley.