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Ингредиенты
- 2 x Mackerel
- 5 x Tomatoes
- 1 x Onion
- 1 x Clove garlic
- 1 tsp Sugar
- 1 tsp Red wine vinegar
- 1/2 Tbsp. Tomato puree
- 4 ounce Polenta
- 2 ounce Unsalted butter
- 3 Tbsp. Extra virgin olive oil Salt and pepper
- 3 bn Basil leaves
- 1 ounce Pine kernels
- 1 ounce Grated parmesan
- 2 x Cloves garlic
- 5 fl ounce Extra virgin olive oil
Инструкции
- Bring to the boil 1 1/2 pints of water, add in 2tsp of salt. Once the water is boiling whisk in the polenta flour; when it starts to thicken add in the grated parmesan and 2oz of diced butter whisking until melted. Pour the polenta into a shallow baking tray and leave to cold.
- Blanch and deseed the tomatoes. Cut each tomato into 8 pcs. Peel and finely slice the onion. Crush the clove of garlic. Heat 1tbsp of the extra virgin olive oil in a saucepan, add in the sliced onion and the garlic and gently cook
- (with the pan covered) till the onion softens. Add in the tomato, red wine vinegar, sugar, tomato puree and season. Stir in well and allow to stew slowly till the mix dries out a little. It needs to cook slowly for approximately 20 min.
- Fillet and pin bone the mackerel. Score each fillet of mackerel and season each fillet on the meat side. Place the fillets, skin side up, on a grilling tray greased with some of the extra virgin olive oil. Heat the remainder of the butter and brush this on to the skin of each mackerel fillet then slightly sprinkle them with salt.
- Cut the polenta into 3 inch diameter rounds. Place on a greased tray and brush the tops with a little of the remaining butter melted and grill with the mackerel fillets. When the mackerel has cooked the skin should be crisp and brown. The polenta will also brown slightly.
- To assemble place a round of polenta in the middle of each plate, spoon the stewed tomato onto the polenta. Lay a fillet of mackerel on top of the tomato and either put a spoon of pesto on top of the mackerel or possibly spoon it around.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 2 servings | |
| Calories 1356 | |
| Calories from Fat 983 | 72% |
| Total Fat 111.09g | 139% |
| Saturated Fat 30.04g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 362mg | 15% |
| Potassium 900mg | 26% |
| Total Carbs 59.27g | 16% |
| Dietary Fiber 5.0g | 17% |
| Sugars 9.21g | 6% |
| Protein 32.37g | 52% |
