Category : International Cuisine
Author : t3
Hits : 2865
Date : 17/12/2002
450g skinned mackerel fillets 2 chopped shallots 75g tomato puree 75ml double cream5ml brown sugar 15ml fresh basil 1.25ml dried tarragon 8 crushed peppercornsJuice of 1/2 lemon Afew drops of Tabasco 25g butter
1. Melt the butter in a saucepan and add the shallots. Fry for 2-3 minutes until they soften. 2. 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. 3. Using a liquidiser, puree the mixture as well as the cream and mackerel fillets. 4. Transfer the mixture to a small dish and cool. Serve with toast. Serves 4. Preperation time 20 mins.
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