Pistachio of Bronte
n.10 ,mignon square-shaped tartlets
500 g.- mackerel fillets
300 g.- fried aubergines
n.3 – red oranges
to taste- Pistachio of Bronte
Clean the mackerel fillets and remove the thorns . Brown in a non-stick frying pan.
Put the fillets over the mignon square-shaped shortcrust tartlets and garnish with the diced fried aubergine , slices of oranges and crushed pistachio. You can give an artistic touch of colour garnishing with the frisée salad, carrots cutted into thin strips or a leave of parsley.