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Succulent and tasty recipe, the "Eutimio" pickled mackerel seems fresh from the stove of his restaurant in Lastres, a delight for lovers of this valued blue fish and, of course, for the faithful followers of spoon dishes, just open the can to see what we are talking about, no trace of the consummate liquid with orange tendency that comes to mind as soon as you read "canned pickled", not in vain this light marinade has been prepared with all the love and good work of always, as the traditional recipe, with bay leaf, onion, bell pepper, carrot, wine, pepper, vinegar and salt.
This popular recipe has been elaborated in an artisanal way, with typical products from the Cantabrian area, selected for their quality, and prepared following the same traditional recipes of his famous restaurant in Lastres. One of the most prestigious restaurants of the current gastronomic scene, as attested by the numerous awards it has been awarded throughout its history. Hence the success of his recipes, which manage to recreate the flavor of his stoves, as if we were in Casa Eutimio
Net weight:
Succulent and tasty recipe, the "Eutimio" pickled mackerel seems fresh from the stove of his restaurant in Lastres, a delight for lovers of this valued blue fish and, of course, for the faithful followers of spoon dishes, just open the can to see what we are talking about, no trace of the consummate liquid with orange tendency that comes to mind as soon as you read "canned pickled", not in vain this light marinade has been prepared with all the love and good work of always, as the traditional recipe, with bay leaf, onion, bell pepper, carrot, wine, pepper, vinegar and salt.
This popular recipe has been elaborated in an artisanal way, with typical products from the Cantabrian area, selected for their quality, and prepared following the same traditional recipes of his famous restaurant in Lastres. One of the most prestigious restaurants of the current gastronomic scene, as attested by the numerous awards it has been awarded throughout its history. Hence the success of his recipes, which manage to recreate the flavor of his stoves, as if we were in Casa Eutimio
