– 90 g Ortiz Fried mackerel in Escabeche
– 30 g spring onions
– 5 black olives
– Extra virgin olive oil
Place the cleaned, skinned and boned Fried mackerel and place the pieces on the plate in the form of a cross. Finely chop the spring onion and mix it with the Fried mackerel. Garnish with the black olives and dress with a sprinkle of extra virgin olive oil.