Smoked Mackerel Panna Cotta

    30 minutes

    Here is my version of a savoury panna cotta shown above served with fondant potatoes, green beans and a swipe of mustard sauce.

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    Serves: 4 

    • 1 (7g) sachet gelatine powder
    • 400ml milk
    • 100g smoked mackerel fillet
    • 4 tablespoons white wine
    • 300ml thickened cream
    • 2 teaspoons turmeric
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a small bowl add the gelatine to half the milk then put to one side.
    2. Finely flake the mackerel into another bowl then slowly add the wine until it makes a paste.
    3. Put the cream, the rest of the milk and the turmeric into a saucepan then bring slowly to a simmer.
    4. When the milk and cream boils remove from the heat and pour over the fish and then add the gelatine mix. Put back into the saucepan and reheat. Cook for a further few minutes until the gelatine has completely dissolved. Add salt and pepper to taste before pouring into ramekins.
    5. Allow to cool before putting into the fridge for a couple of hours.

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