Salad of mizuna and arametang with baked mackerel

Ingredients for Salad of mizuna and arametang with baked mackerel

Instructions for Salad of mizuna and arametang with baked mackerel

To prepare the Salad of mizuna and arametang with baked mackerel recipe, please follow these instructions:

Cut rhubarb into pieces of approx. 1 cm. Joined them in a saucepan with the Rosemary stems and sugar. Put a lid on and let the sugar cook out over low heat. Don't touch too much. Season with vinegar. Remove Rosemary stems and let the salsa cool. Arametangen soak in water overnight. Baked mackerel mackerel fillet in each: part 3. got them in a baking dish that is greased with olive oil. Sprinkle with salt and pepper. Chop the garlic and parsley fine and it came on top of the fish. Cut the lemon into thin slices and advantage slices on top. Behind the fish in the oven at 200 degrees for about 20 minutes. Let the fish cool slightly. Salad: cucumber for shavings with a thin Wood peelings or potato peeler. Picking mint leaves from the stems. Mix the mizuna with mint leaves, prepared from seaweed and cucumber shavings. Serve on dinner plates. Came a small handful of salad mixture on time and baste with a little rhubarb salsa. Came the rest of the salad over the top, well up. Advantage mackerel pieces with lemon slices on around the salad and drizzle again with rhubarb salsa. Server wholemeal bread for the salad.

Tips:
Instead of mackerel fillets may be used by horn fish or herring.