Name: Mackerel in Courgette Nests with a Light Greek Yogurt Bechamel Sauce (Cavalinhas ao Natural em Ninhos de Curgete com Molho Leve Bechamel de Iogurte Grego)
Yield: Serves four
Cuisine: Portuguese
Ingredients: sugar, sea salt and freshly ground pepper to taste; ½ bunch fresh dill (about 50 g); 4 são jorge dop cheese tablespoons, thick grated 150 g; 250 ml whole milk; sprouts of aromatic herbs; 3 tablespoons flour; 125 g salted butter; 165 g Greek yogurt; 40 g grated azorean são jorge cheese; 2 yolks; sugar; 10 medium size cherry tomatoes; fleur de sel; zest of 1 lime, grated; 5 medium-sized courgettes (approx. 1.75 kg); five-peppers mix; 2 x 400 g canned chub mackerel in brine

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

2 x 400 g canned chub mackerel in brine
5 medium-sized courgettes (approx. 1.75 kg

Method

Preparation

Cut the courgettes in half, to the length of the mackerel, then remove the interiors with the aid of a knife, cutting a diameter corresponding to size of the fish to be placed inside.

Stand the courgettes in a tray and bake in a pre-heated oven at 180°C