fishposting
“my dearest edwina, i have come into possession of four large whelks”
Filets de maquereaux aux alges Bio de Bretagne [mackerel fillets with organic Breton seaweed]
Made by Mouettes d'Arvor
tender fillets in a lightly vinegary sauce of sea lettuce. gently warmed and over buttered sourdough, with misozuke cucumbers on the side.
very good!
fillets are very tender. drier than the muscadet mackerel, but not unpleasantly dry. some skin intact---a nice touch.
the sauce is surprisingly mild---the sea lettuce and the vinegar are only gently briny, with lovely dark green notes and none of wakame's iodine tang.
would be good on pasta, but i think a subtle treatment like this is best. if i did it over, i'd dip the bread in sauce and fish rather than using the tin as a topping.
a tin is three servings (it's me, i'm three) 24g protein, 30g fat, 0g carbs in 300kcal
(these numbers don't add up 🤔)