Smoked Mackerel Panna Cotta

Smoked Mackerel Panna Cotta

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


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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