Buddha bowl with mackerel, bergamot lemon and dill

Try your hand at the bowl trend for a dish that's as beautiful as it is tasty, and full of creativity! Perfect for a meal that's both healthy and complete, all you have to do is put together a mix of pulses and thin slices of raw vegetables, and combine our 'Simply' Mackerel Fillets with a fromage blanc sauce!

4 people
10 min preparation time
10 min cooking time

All ingredients

  • 2 tins (118 g each) la belle-iloise mackerel fillets with bergamot lemon and dill

  • 150 g rice

  • 50 g red quinoa

  • 1/2 orange bell pepper (approx. 80 g)

  • 1 red onion (approx. 100 g)

  • 1/3 cucumber (approx. 150 g)

  • 1/4 white cabbage (approx. 250 g)

  • 1 avocado (approx. 160 g)

  • 100 g fromage blanc

  • Juice of half a lemon

  • Salt

Let's get started

Total time
20 min
Preparation
10 min
Cooking
10 min
  • Step 1
    Cook the rice with the quinoa, drain and set aside to cool
  • Step 2
    Cut the avocado in half, remove the stone and then using a spoon, separate the flesh from the skin, keeping it in one piece. Cut into strips and sprinkle with lemon juice to prevent browning
  • Step 3
    Finely slice the bell pepper, onion, white cabbage and cucumber, lightly season with a little salt and leave to marinate refrigerated
  • Step 4
    Mix the mackerel juice with the fromage blanc to make the sauce
  • Step 5
    Place some of the cold rice in the bottom of the bowls
  • Step 6
    Arrange the other ingredients harmoniously around the edge and place the coarsely flaked mackerel in the centre. Serve with the sauce
  • Step 7
    Serve with the sauce
Tips

You can use a mandolin to finely slice the vegetables. To make the vegetables more digestible, you can blanch them in boiling water or spread them in a thin layer on a plate and microwave them for 3 minutes on full power, drain the juice and allow to cool.
You can also use a ready-made mixture of rice and grains.

Other ideas

to capsize your taste buds

Rillettes of sardines in olive oil
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Rillettes of sardines marinated in Muscadet
Sardine boats
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Belle-Iloise-style French toast
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