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Provençal smoked fish pan

updated

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Ingredients for 4 servings:

  • 150 g smoked mackerel
  • 300 g smoked fish(s) (halibut, smoked salmon or haddock), 2 varieties!
  • 4 small zucchini
  • 100 g green olives with herbs
  • 100 g black olives, pitted
  • 2 tbsp herbs de Provence, frozen
  • 2 garlic cloves
  • 1 bunch of spring onions
  • 20 cocktail tomatoes
  • salt and pepper
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the smoked fish into cubes. Slice the zucchini and cut the spring onions into diamond shapes. Finely chop the garlic. Heat the oil in a sufficiently large pan. Briefly fry the zucchini, olives, and garlic. Add the onions and toss briefly. Add the tomatoes and sizzle briefly. Then add the fish and let it warm through. Season with herbs, salt, and pepper. Serve with salad and baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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