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!
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)
Let's get started
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Step 1Cook the rice with the quinoa, drain and set aside to cool
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Step 2Cut 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
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Step 3Finely slice the bell pepper, onion, white cabbage and cucumber, lightly season with a little salt and leave to marinate refrigerated
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Step 4Mix the mackerel juice with the fromage blanc to make the sauce
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Step 5Place some of the cold rice in the bottom of the bowls
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Step 6Arrange the other ingredients harmoniously around the edge and place the coarsely flaked mackerel in the centre. Serve with the sauce
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Step 7Serve with the sauce
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.
to capsize your taste buds
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