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Combining the crunch of royal Kombu, an alga harvested in spring on our Breton coasts, with the melting of mackerel fillets filleted in the tradition, with scissors in our workshops in St Guénolé, this recipe will seduce seafood lovers. In this recipe, you will find a beautiful balance between the strength of mackerel, the character of royal Kombu and the light, acidic and fragrant lightness of yuzu marinade (Japanese citrus fruit with a subtle taste between lime, grapefruit and mandarin), all supported by tamari soy sauce.
Serve chilled on toast, or in salads, with pasta or rice.
Made in Brittany by the Compagnie bretonne du Poisson Port de St Guénolé.
Nutritional values for 100gr
INGREDIENTS : mackerel (29%), royal Kombu seaweed (26%), onions, rapeseed oil, yuzu juice (1.6%), rice vinegar, white wine vinegar, toasted virgin sesame oil, soy sauce, lemon zest, salt.
Net weight: 90g
54.44 € / kilo
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