INGREDIENTS

INSTRUCTIONS

PESTO
Bring to the boil 1 1/2 pints of water, add 2tsp of salt. Once the water is
boiling whisk in the polenta flour; when it starts to thicken add the
grated parmesan and 2oz of diced butter whisking till melted. Pour the
polenta into a shallow baking tray and leave to cool.
Blanch and deseed the tomatoes. Cut each tomato into 8 pieces. Peel and
finely slice the onion. Crush the clove of garlic. Heat 1tbsp of the olive
oil in a saucepan, add the sliced onion and the garlic and gently cook
(with the pan covered) until the onion softens. Add the tomato, red wine
vinegar, sugar, tomato puree and season. Stir in well and allow to stew
slowly until the mixture dries out a little. It needs to cook slowly for
approximately 20 minutes.
Fillet and pin bone the mackerel. Score each fillet of mackerel and season
each fillet on the meat side. Place the fillets, skin side up, on a
grilling tray greased with some of the olive oil. Melt the remainder of the
butter and brush this on to the skin of each mackerel fillet then slightly
sprinkle them with salt.
Cut the polenta into 3 inch diameter rounds. Place on a greased tray and
brush the tops with a little of the remaining butter melted and grill with
the mackerel fillets. When the mackerel has cooked the skin should be crisp
and brown. The polenta will also brown slightly.
To assemble place a round of polenta in the middle of each plate, spoon the
stewed tomato onto the polenta. Lay a fillet of mackerel on top of the
tomato and either put a spoon of pesto on top of the mackerel or spoon it
around.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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