Peach and mackerel salad

Method6 steps · about 20 min

1. 1

   Step 1: Halve and pit the firm peaches (500 g), then cut into wedges. Cut the day-old country bread (150 g) into even cubes.

   Uses 500 g firm peaches · 150 g country bread

2. 2

   Step 2: Heat part of the measured 10 g oil in a skillet over medium heat. Add the prepared bread cubes, salt and a few rosemary (to taste) sprigs.

   Uses Rosemary to taste · Fine salt to taste · part of 10 g total oil for bread · 150 g day-old bread cut evenly

3. 3

   Step 3: Toast the seasoned bread, stirring until golden and crisp, then set aside. Put the prepared peach wedges into the same skillet with the remaining measured oil.

   Uses remaining oil from 10 g total for peaches · bread cubes with rosemary salt and part 10 g oil · wedges cut from 500 g firm peaches

4. 4

   Step 4: Season the peaches with salt and add the juice of half a lemon. Continue cooking until golden.

   Uses lemon juice (juice of half a lemon) · Fine salt to taste · prepared peach wedges with remaining measured oil

5. 5

   Step 5: Arrange the washed and dried mâche on plates. Top with the prepared warm browned peaches and drained ready-to-eat mackerel.

   Uses 250 g mackerel in oil · 200 g lamb’s lettuce (mâche) · peach wedges browned with half-lemon juice and salt

6. 6

   Step 6: Add dollops of burrata and the prepared rosemary croutons. Finish with freshly ground black pepper (to taste) and serve.

   Uses 200 g burrata cheese · Black pepper to taste · bread cubes toasted golden and crisp then set aside · greens topped with warm browned peaches and drained mackerel