Mackerel in Courgette Nests with a Light Greek Yogurt Bechamel Sauce

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: 125 g salted butter; ½ bunch fresh dill (about 50 g); sprouts of aromatic herbs; 3 tablespoons flour; 165 g Greek yogurt; fleur de sel; five-peppers mix; 250 ml whole milk; 4 são jorge dop cheese tablespoons, thick grated 150 g; sugar; zest of 1 lime, grated; 5 medium-sized courgettes (approx. 1.75 kg); sugar, sea salt and freshly ground pepper to taste; 40 g grated azorean são jorge cheese; 10 medium size cherry tomatoes; 2 yolks; 2 x 400 g canned chub mackerel in brine

Cavalinhas ao Natural em Ninhos de Curgete com Molho Leve Bechamel de Iogurte Grego

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

Europe
Portugal
Fish course
Pescatarian

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