Rye bruschetta with mackerel, cherry tomatoes and mint

Serves four

• 4 slices of rye bread
• Fresh gutted mackerel 600 g
• Cherry tomatoes 300 g
• 1 handful mint 
• 1 handful basil
• 4 tbsp white wine vinegar (40 ml)
• 1 tbsp balsamic vinegar (10 ml)
• 2 tbsp extra virgin olive oil (20 ml)
• Salt 15g
  
  
For the vinaigrette:

• White wine vinegar 10 ml
• Chives to taste
• 1 tbsp extra virgin olive oil (10 ml)
• Salt to taste

Nutritional information
Per serving: 556 Kcal

Environmental Impact

Per serving: 
414 grams CO₂ equivalence - carbon footprint
542 litres - water footprint

This recipe’s environmental sustainability level is: Good.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Put two litres of water in a pan with the white wine vinegar and the salt. Bring to the boil.

Remove from heat and add the mackerel.

When a toothpick passes through the mackerel easily, remove it from the water.

Remove the flesh from the central part of the fish, attempting to remove the smaller bones too.

Wash and quarter the cherry tomatoes. Dress with a tablespoon of balsamic vinegar, a pinch of salt, a drizzle of oil, mint and basil (torn).

Make a vinaigrette with 200 ml of water, the white wine vinegar, a drizzle of oil, a pinch of salt and a handful of chopped chives.

Put the slices of bread in the oven at 160°C for a few minutes until they are slightly crunchy, and then soak them in the vinaigrette for a few minutes.

Put a slice of toasted vinaigrette bread in the centre of each plate. Top with the mackerel and cherry tomatoes.

The Chef’s Advice

For a more attractive presentation, leave the skin on the fillets. You can separate the flesh from the bones with your hands or with the help of a spoon or fork. 

Nutritional Advice

Wine and balsamic vinegars add flavour but are very low calories and salt.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

To eat sustainably, choose fish up to three times per week with a preference for local wild caught over intensively farmed fish. Mackerel is one of the most environmentally sustainable fish.

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