Belle Iloise
Mackerel fillets with bergamot and dill
Mackerel fillets with bergamot and dill
A simple, fresh and light recipe!
The mackerel fillets are cooked in a court bouillon (court-bouillon or court bouillon is a quick-cooking broth used for poaching fish or seafood. Wikipedia) before being canned by hand to preserve the flavors and tenderness of their flesh.
They are then smothered in a light marinade flavored with dill, pink berries and a hint of lemon bergamot to reveal the mackerel's delicacy.
Consume without moderation!
Ingredients: Mackerel fillets (69%), water, lemon juice (5%), bergamot (1.4%), dill (0.5%), potato starch, salt, pink pepper (0.1%).
Nutritional information per 100g
- Calories: 629 Kj / 151 Kcal
- Fat: 11g
- Of which saturated fat: 2.8 g
- Carbohydrates: 0.9 g
- Of which sugar: 0.2 g
- Protein: 11.9 g
- Salt: 0.87 g
La Belle-Iloise is perhaps the best-known and most colorful canned fish and soup factory in the world! With classic recipes and creative compositions of sardines, tuna and mackerel, the family business has won a permanent place in the hearts and on the plates of many gourmets.
Founded in 1932 by Georges Hilliet near the Breton port of Quiberon, the company is now in its third generation. All products are the result of careful manual work, even if a total of 800 employees work in the factory during the sardine high season.
Manufacturer's address: Conserverie la belle-iloise, ZA Plein Ouest, 56 170 Quiberon, FRANCE
The mackerel is a "migratory fish" that travels in large schools. In winter, the mackerel stays in deep water, in spring it moves closer to the coast, where it finds more food. It is fished between mid-January and mid-March. It contains many valuable nutrients such as omega-3 fatty acids, vitamins A, B and D, magnesium, selenium, iron and iodine.
Canned mackerel are often produced with even greater care than canned sardines, for example, where the fish is preserved whole: the mackerel, on the other hand, is first carefully filleted and gutted by hand. Our canned mackerel contain no bones, scales or heads and are a good choice for beginners.
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Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right.
Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.
For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!
