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Baked parsnips, mackerel and bacon

40 min.


2 pers.


  • 2 cans of mackerel in oil
  • 300g parsnips washed and peeled
  • 1 tbsp. butter
  • 50g bacon
  • 1 red bell pepper
  • 1/4 dl. olive oil
  • 1 clove garlic
  • 1 dl. sour cream 18%
  • Sea salt
  • Ground pepper
  • Pea sprouts

This is how you do it

Drain the mackerel in a sieve. Steam the parsnips in a bit of water with 1 tbsp. butter and a bit of sea salt, they will need a little bit of bite.

Take out the grains from the bell peppers and bake in the oven for about 15 minutes at 180 degrees fan, leave to cool.

Toast bacon until crisp on a hot pan, place it on a paper towel. Once the bacon has cooled, crush it in a mortar or spice

Blend the chilled bell pepper with the olive oil.

The red oil is stirred with sour cream and crushed garlic, season with sea salt and ground pepper, if necessary, a few drops of apple vinegar.

Cut the parsnips into appropriate pieces and dip one end into the crushed bacon.

Place the mackerel and drip with bell pepper cream. Garnish with pea sprouts.