mackerel lemon grapefruit riesling steamed fennel and spring onions

This dish can be used as a starter as well as a healthy lunch dish.
The special thing about this one is that you eat your mackerel raw, is is cooked for 15 minutes in the juice of half a lemon and gapefruit. The juices makes the fish tender and very nice.
Add some fine sliced tomatoes (preferred a bit dried in the oven, sliced for 3 hours in the oven at 80 degrees, remove seeds).
And add some sliced olives with the juices.
While the juices are doing there thing you can steam the vegetables you like with the white wine, i used a German Riesling. Steamed the Fennel for about 15 minutes, that leaves then crispy but soft enough to eat.

Place the fish on the fennel, add tomatoes als olives on top, finish off with some olive oil and black peller. Server with some french bread.

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Comments

[Annie Lin]

[this is good] It looks delicious!  I would like to try the recipe. 

[liffey]

hi Annie, you really should try this, it is done in 30 minutes! The spring unions are steamed with the fennel.