Flatbread with mackerel fillets

What you need for this recipe

2 tins (118 g) of la belle-iloise mackerel fillets with bergamot lemon and dill
140 g flour
25 g parmesan
1/2 teaspoon baking powder
17.5 g polenta (or fine semolina)
Pinch of salt
70 ml of hot water
30 ml of olive oil
Fresh basil
Ricotta
Lemon
Olive oil
Garlic
Parmesan
Cashew
Nuts
Fresh spinach
Salt and pepper

(35)

An oil-free fresh, fragrant recipe for a light, healthy meal

€14.70

Let's get started

Total time

20 min

Preparation

15 min

Cooking

5 min

Step 1

Mix all the dry ingredients for the dough
Step 2

Mix the oil and hot water, add to the dry mixture, knead quickly to obtain a soft dough. Leave to rest for an hour
Step 3

Place the coarsely chopped fresh spinach, cashew nuts, Parmesan, clove of garlic cut into pieces, a pinch of salt, pepper and olive oil in a food processor
Step 4

Blend. Do not blend for too long, there should still be a few pieces of cashew nuts
Step 5

Pour the mixture into a bowl and set aside
Step 6

Zest a lemon onto the ricotta. Combine
Step 7

Season with salt and pepper. Add a few chopped basil leaves. Combine
Step 8

Roll out the dough with a rolling pin. Add flour so that it does not stick
Step 9

Heat a little olive small in a frying pan
Step 10

When the pan is hot, cook the dough for about 2 minutes on each side, it should be golden brown
Step 11

Assembling the flatbread: spread with the ricotta, lemon zest and basil mixture, distribute the flaked mackerel fillets, drizzle with several spoonfuls of pesto and sprinkle with some chopped cashew nuts
Step 12

Garnish with a few fresh basil leaves on top