Brand new unique products in smoked fish market in Greece and around the Globe.
Peel off the celery root, cut into thin sticks or cubes.
Put in a bowl and pour with the lemon juice.
Add the mayionnaise, the mustard, the caper, salt, pepper and mix together all the ingredients very well.
Then divide the rocket salad in 4 plates and the celery mixture you have already made .
Cut the mackerel fillets into pieces (bite size).
Serve it among with baked crispy bread.
Put the oat groats in a bowl, add warm water, which overcomes the oat groat 3-4cm and leave it to soak and soften for about 15-20 minutes. Drain it and transfer it to a bowl that will hold all the ingredients.
With a sharp knife cut into thin slices the octopus. Hold 4 large pieces (bite size) seperately. Stir in a pan, on moderate heat, the pine nut for 2-3 minutes until it gets a light color. Add all the choppeds ingredients (olive oil, lemon and octopus slices) to the oat groats. Add salt pepper,lemon and mix well.
Empty the oat groats ( Taboule ) into a bowl with a transparent film pressing the surface with a spoon to unify the volume and make sure there are no gaps. You can leave it in the fridge for a while if there is time. Otherwise turn it over carefully in a large plate or plates, remove the membrane and place on the pieces of octopus you kept seperately. Ready!!!! Serve the taboule with the octopus cool or room temperature. Bon appetite!!!!!
Fanari, Rdopi, 69100
phone: +30 25350 312000