Belle Iloise
Emietté of mackerel "escarte figue" style
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Tomato chunks, onion, Provençal herbs, a pinch of garlic, olive oil... A recipe with sunny accents from Maître Philippe's hometown of Marseille. This is also the home of Captain Escartefigue, a character in Pagnol's novel, after whom this recipe is named.
The name Émietté (from “miette”, French for crumb) refers to a method of preparation in which the fish fillets are lightly pulled apart and then mixed with the sauce.
This results in a wonderfully fresh, juicy composition in which all the flavors come to the fore.
TIP: Also available as part of the mixed 6-piece collection !
Net weight: 80 g