Smoked mackerel with grilled fennel and crispy chickpeas
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Ingredients
- 2 smoked mackerel fillets
- 1 fennel
- 1 small can of chickpeas
- 1 tbsp green peppercorn
- 1 tbsp caper
For the sauce
- 1 lime juice
- 3 tbsp olive oil
- Salt & pepper
Instructions
- Cut the fennel in thin slices.
- Drain the chickpeas.
- Place the fennel and chickpeas on a baking tray. Add the green pepper corns and capers.
- Add one tbsp of olive oil, season with salt and pepper. Bake for 10-15 min (200 °C)
- Remove from the oven and let cool down for a few minutes.
- Mix all ingredients of the sauce together. Add it to the fennel and chickpea salad.
- Serve with the mackerel fillets on top.
TIPS:
- Keep the aquafaba, which is the liquid inside the can, for another recipe like a vegan mousse au chocolat!
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!