Raw artichokes with mackerel fillets

Photo: ricettedelbuonumore.blogspot.com

Presentation

A second course prepared with artichokes, parsley, mackerel, Hawaiian black salt, cayenne pepper, lemon, extra virgin olive oil and salt

Ingredients

2 artichokes

a can of natural mackerel

parsley

Hawaiian black salt

cayenne pepper

a lemon

extra virgin olive oil,

Salt

Method

Clean the artichokes well

Cut them into julienne strips,

Put them in a bowl and season them with lemon juice, oil, salt, pepper and parsley.

Let them marinate for about 15 minutes,

Arrange them on a plate,

Drain the mackerel

Put it on top of the artichokes,

Pour in oil, Hawaiian salt, and cayenne pepper.

Serve

Allergens

Artichoke: possible individual intolerance

Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy

Extra virgin olive oil: unusual allergy; intolerance not described

Cayenne pepper: possible cross-reactivity in case of spice intolerance

Parsley: possible cross-reaction in case of allergy to spices, mugwort, composites

Mackerel: fish is included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Artichoke: The cynarin of the artichoke promotes the purifying and detoxifying activity of the liver and also stimulates diuresis and fat deposition and due to the content of mineral salts, vitamins and antioxidants acts to protect the cardiovascular system, and the functioning of the liver. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Cayenne pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, reduces blood cholesterol indexes and hinders its formation in the arteries. It contains vitamins A, D and E and is very effective in activating the venous and capillary circulation. It provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Parsley: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Mackerel: provides zinc and selenium, elements that promote the proper functioning of the immune system by hindering the formation of prostaglandins that prevent proper cellular functioning and has a high content of omega 3 fatty acids, which inhibit platelet aggregation (cardiovascular risk factor). Useful for liver function due to the supply of zinc, selenium and omega 3 and 6 fatty acids. Essential fatty acids, such as omega 3 and 6, have an antidepressant effect and maintain efficient nervous system and memory

Safety / Intended use

Product also intended for subjects suffering from: