Description

Ciboure Mackerel, miso paste, soy sauce, sesame oil, chilli, apple purée.

An other bold recipe from Lucie, enhancing the umami of the fish, with just what you need of spicy and sweet. The easy way would be with bread of course, but some jasmine rice and grilled veggies would also work just fine!

Harvested along a small stretch of the Brittany Coast from Saint Jean de Luz, Capbreton and Arcachon and Canned just up the road in Solférino where these bold combinations of the sea s bounty are created. All the while with the goal of bringing sustainable fishing practices to the dining tables of Europe and beyond.