Spicy mackerel with carrots and sugarsnaps and airfryer fries a la Sandra

spicy mackerel 4.jpg

What do you need:

2 smoked mackerels (cleaned and dissected)
1 tomato (diced)
1 red onion (chopped)
1 red pepper (small cut)
3 cloves of garlic (crushed and chopped)
1 teaspoon of trassi pasta
1 maggi cube (from the red / yellow packaging, crumbled)
1 tablespoon of sambal oelek
1 tablespoon Greensweet Stevia Brown (brown sugar for 0 points!)
1 tablespoon tomato paste
½ bunch of leaf celery (the leaves)
fresh black pepper and salt
2 teaspoons of garlic-chili oil

For the vegetables: (For 2 people, the vegetables with the salt and the sugar is 0 points per person)

1 bag (300 grams) of carrots
1 bag (200 grams) of sugarsnaps
1 teaspoon of salt
2 tsp Greensweet erythritol sugar (0 points for this sugar)

For the fries: (For 2 people, the fries are 6 points per person including the friesaus 7 points)

300 grams of Aviko grandma's fries
4 tablespoons Remia Frietaus 5%
salt to taste

This is how you make it:

Start by putting the fries in the airfryer. I always do this for 10 minutes, just shake and then another 10 minutes at 180 degrees (I like crispy brown fries)

Then put the carrots in a layer of water with salt and a teaspoon of Greensweet Erythritol. This must cook for 14 minutes.

Then start with the mackerel.

Fry the red onion with the pepper in the oil. Add the tomato paste, garlic and sambal and stir-fry for a minute. Add the trassi, the maggi cube, the sugar and the tomato. Stir everything well and let it simmer for 5 minutes. Then add the mackerel and mix well together. Stir in the celery. Taste and add pepper and / or salt to taste.

*** In between, put the sugarsnaps in a small layer of water with salt and a teaspoon of Greensweet Erythritol sugar. Let boil and cook for 3 minutes.
Spoon the mackerel on a plate, pour the carrots and the sugar snaps and add, add the fries and friesaus.
Enjoy your meal! (If you eat this total as a dish as described, with two people, the complete dish is 9 points per person.

 

Source and photos: Sandra Kemna

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