| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Food networ, Food7 |
4 |
Servings |
INGREDIENTS
|
|
Black pepper |
| 1 |
t |
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 |
|
Double cream |
| 1 |
ds |
Sherry vinegar |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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