Vegetable sauté with Mackerel
- 12 artichokes
- 3 cans of mackerel filets in oil
- 1 pepper
- 1 dash of white wine
- 1 onion
- 2 cloves of garlic
- 1 sprig of parsley
- olive oil and salt.

Fry diced onion until brown. Mortar the garlic and parsley blending with a dash of white wine, then add the mackerel. Add the artichokes cooked in salt and a dash of oil. Decorate with strips of pepper.

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