Category : International Cuisine
Author : t3
Hits : 2301
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.
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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