Smoked Mackerel Panna Cotta
(1)
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.
hippychris
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Ingredients
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
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- 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.
