In a small bowl add the gelatine to half the milk then put to one side.
Finely flake the mackerel into another bowl then slowly add the wine until it makes a paste.
Put the cream, the rest of the milk and the turmeric into a saucepan then bring slowly to a simmer.
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.
Allow to cool before putting into the fridge for a couple of hours.