| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Food networ, Food7 |
4 |
servings |
INGREDIENTS
|
|
Black pepper |
| 1 |
ts |
Tomato puree |
| 1 |
|
Glass white wine |
| 8 |
|
Mackerel fillets |
| 50 |
g |
Oatmeal; (2 oz) |
|
|
Ground nut oil |
| 25 |
g |
Butter; (1 oz) |
| 8 |
|
Basil leaves |
| 2 |
|
Tomatoes |
| 200 |
g |
Fresh spinach; (7 oz) |
| 50 |
g |
Shallots; (2 oz) |
| 100 |
g |
Unsalted butter; (4 oz) |
| 50 |
ml |
Double cream |
| 1 |
ds |
Sherry vinegar |
INSTRUCTIONS
FOR THE SAUCE
Season the fillets and place cut side down in the oatmeal. Heat up oil in a
frying pan and add the butter. Place the mackerel, oatmeal side down, in
the oil and fry until golden. Turn over and soak for 2-3 minutes. Remove
and keep warm.
Sweat the shallots in 1 oz butter, add the white wine, tomato puree and
reduce the heat. Add the double cream and bring to the boil. Add the sherry
vinegar.
Chop up the butter and whisk into the sauce. Strain the sauce into a clean
pan and season. Add the diced tomato and chopped basil.
To serve, sweat off the spinach in a little butter, season with salt and
pepper. Place in the centre of a plate and lay the mackerel on top. Spoon
the sauce around the plate and serve.
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