Ingredients
- • 450g skinned mackerel fillets
- • 2 chopped shallots
- • 75g tomato puree
- • 75ml double cream
- • 5ml brown sugar
- • 15ml fresh basil
- • 1.25ml dried tarragon
- • 8 crushed peppercorns
- • Juice of 1/2 lemon
- • Afew drops of Tabasco
- • 25g butter
Instructions
- Melt the butter in a saucepan and add the shallots. Fry for 2-3 minutes until they soften.
- Add the tomato puree, lemon juice, sugar, herbs and peppercorns. Continue cooking for 4-5 minutes and then add the Tobasco sauce and allow to cool.
- Using a liquidiser, puree the mixture as well as the cream and mackerel fillets.
- Transfer the mixture to a small dish and cool. Serve with toast.
- Serves Preperation time 20 mins.
