400 g skinned smoked mackerel fillets
2 shallots
2 tbsp (1 oz) 25 g clarified butter
75 g concentrated tomato puree (paste)
soft light brown sugar
juice of 1/2 lemon
8 crushed peppercorns
1 tsp chopped fresh basil
1/4 tsp dried tarragon
a few drops Tabasco sauce
75 ml double cream (heavy cream)
additional melted clarified butter for sealing
2 shallots
2 tbsp (1 oz) 25 g clarified butter
75 g concentrated tomato puree (paste)
soft light brown sugar
juice of 1/2 lemon
8 crushed peppercorns
1 tsp chopped fresh basil
1/4 tsp dried tarragon
a few drops Tabasco sauce
75 ml double cream (heavy cream)
additional melted clarified butter for sealing
accompaniments
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method
1. Skin and chop the shallots very finely.
2. Melt the clarified butter in a pan and cook the shallots gently until softened.
3. Add the puree, sugar, lemon juice, peppercorns, and herbs, and cook gently for 4-5 minutes to make a sauce.
4. Add the Tabasco sauce, remove from the heat and leave to cool.
5. Process the sauce, mackerel, and cream in an electric blender or pound to a smooth paste.
6. Turn into a suitable dish or mould and leave to cool.
7. Cover with clarified butter.
8. Leave until the butter is firm.
9. Serve with hot dry toast.
2. Melt the clarified butter in a pan and cook the shallots gently until softened.
3. Add the puree, sugar, lemon juice, peppercorns, and herbs, and cook gently for 4-5 minutes to make a sauce.
4. Add the Tabasco sauce, remove from the heat and leave to cool.
5. Process the sauce, mackerel, and cream in an electric blender or pound to a smooth paste.
6. Turn into a suitable dish or mould and leave to cool.
7. Cover with clarified butter.
8. Leave until the butter is firm.
9. Serve with hot dry toast.
serving amount
makes 450 g (approx)
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