mackerel cream with parmesan cheese wafers


Mackerel Fillets Flott





Put the mackerel in a bowl and chop it until it is creamy, adding a little oil and water if the mixture is too hard. Add some aromatic herbs such as chopped parsley and a chopped sage leaf.

Grate the Parmesan and put a good amount on a non-stick pan until the waffles become crunchy, as the wafer is still hot you can give it the shape you want. Serve with a sage leaf to remember the aromatic herb used in the cream.  

Recipe prepared by Chef Gianni Brancatelli.

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