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
- 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 4. Preperation time 20 mins.