- a few sprigs of mint
- a few sprigs of flat-leaf parsley
- a few sprigs of dill
- a few sprigs of chervil
- 300 g fresh cheese
- 1 small egg
- freshly ground pepper
- 12 mackerel, cleaned (or herring, sardine or red mullet)
- 3 tbsp olive oil
- 1 lemon
Rinse the herbs, dry them well and chop finely.
Add half of the beaten egg to the fresh cheese. If the cheese is still firm, add more of the egg. The mixture should not be too runny. Mix in the herbs and season to taste with freshly ground pepper and salt.
Spoon the cheese mixture into the abdominal cavity of the mackerel and close with kitchen string. Brush the mackerel with olive oil and season with freshly ground pepper.
Heat the grill pan. Place the mackerel in the pan and add the halved lemon, cut side down.
Cook the mackerel for 5 minutes on each side. Cover the pan and cook for a further 5 minutes at a low temperature until the filling is warm.
Place the mackerel on a plate and sprinkle with lemon juice. Serve with a salad of your choice – a spinach salad with nuts is a delicious option.