Fried harissa mackerel buns with chimichurri

dinner · ⏱ 30 min · 2 portions · 45.0 g carbs / portion · allergens: egg, fish, gluten, milk, mustard, soy

v4 · rb0e705f985 20260727Z1751 19.7 ml olive oil 2 tsp harissa 2 pieces mackerel fillet 2 pieces roll 2 tbsp mayonnaise bash garlic dried mint oregano and fine sea salt into a paste bash in fresh herbs and white wine vinegar until herbs break down to a mulch 🌀 stir through olive oil to finish the chimichurri 🌀 mix cabbage with lemon juice 🍳 ⏱ 3 min fry harissa and mackerel skin side down until crisp and golden 🍽 spread remaining harissa on the mackerel on the tray 🍳 fry buns cut side down for 90 seconds until toasted and soaked 🍽 spread mayonnaise and chimichurri evenly across toasted buns 🔪 cut mackerel fillets in half widthways and stack two halves into each bun 🍽 stack cabbage on top of each bun and serve Harissa Mackerel Buns 🎉 1 piece garlic ½ tsp mint ½ tsp oregano sea salt to taste 25 g parsley 25 g coriander ½ tsp white wine vinegar 50 g cabbage 2 tsp lemon juice garlic, mint, oregano, sea salt parsley, coriander, white wine vinegar 15 ml olive oil cabbage, lemon juice 5 ml half · 1 tsp rest · 1 tsp mayonnaise
http://flowcooking.food/en-us/recipe/369/fried-harissa-mackerel-buns-with-chimichurri/