Cantabrian Brochette

Brocheta del Cantábrico

Made with:

aceite de oliva

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Ingredients

– 2 Ortiz Anchovies in Olive Oil
– 40 g Ortiz White tuna in Olive Oil
– 40 g Ortiz Fried Mackerel in escabeche sauce
– Parsley
– 1 spring onion

Preparation

Take a skewer and add first a chunk of north coast tuna, followed by a piece of anchovy, a piece of Atlantic mackerel and finally, another piece of anchovy. Repeat until you have filled the skewer. Season to your taste and garnish with a little chopped parsley and some chopped spring onion.