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Queso Manchego (PDO) and Mackerel Heshiko Pavé
Mashed potatoes from Belgium perfectly combine the flavours of delicious Queso Manchego cheese from Spain and Mackerel Heshiko in this fashionable dish. The rich flavour is enhanced by the organic butter from France.
Ingredients
- Queso Manchego (PDO) (Spain) 120g
- Mashed potatoes (Belgium) 200g
- Salted butter/ Organic (France) 60g
- Prosciutto di Parma (PDO) (Italy) 2 slices
- Mackerel 80g
- Fresh cream (47%) 40g
- Spinach 4 leaves
- Nasturtium 10 petals
Instructions
Prep time
20 min
Cook time
5 min
Total time
25
min
Serves
1 - 4
Step 1
Lightly drop off the rice bran from Mackerel and fry in a Teflon pan.
Step 2
Put the cream in a pan and boil, then add the mashed potatoes and butter and mix.
Step 3
Combine Steps 1 and 2.
Step 4
Cut Manchego cheese thinly and stuff boiled spinach and Step 3 together in a mold.
Step 5
Dry the prosciutto in the oven.
Step 6
Cut Step 4, put it on a plate and serve it with dried prosciutto and nasturtium.
