Courgette soup with bruschetta and mackerel fries

Name: courgette soup with bruschetta and mackerel fries
Total time: 30 min
Yield: 4
Ingredients: 3 tablespoon olive oil; 1 onion; 2 clove garlic; 2 zucchini; 1 liter vegetable stock; 1 Red pepper; 1 small baguette for the bruschetta; 4 tablespoon olive oil for the bruschetta; 400 gram smoked mackerel fillet for the bruschetta; 1 lemon for the bruschetta; 125 milliliters sour cream for the bruschetta; 1 tablespoon grated horseradish for the bruschetta; 2 tablespoon flat leaf parsley for the bruschetta

Ingredients

Directions

Heat the olive oil for the soup and fry the onion and garlic for 1-2 minutes. Add the courgette and cook for 2-3 minutes. Pour in the stock and add the red pepper. Let it boil gently for about 15 minutes.
In the meantime, brush the slices of baguette on both sides with 2 tablespoons of olive oil for the bruschetta. Heat an oven grill or grill pan and toast the bread on both sides until golden brown.
For the rillette, mix the mackerel with the rest of the olive oil. Grate 1 teaspoon of the lemon zest and squeeze out the lemon. Mix lemon zest and juice with the sour cream, horseradish, parsley through the mackerel to a fine mixture. Divide this over the baguette.
Puree the zucchini soup with a hand blender and serve the soup with the bruschetta.