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SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE serves 1
•
2 small cooked smoked mackerel fillets
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2 thick slices wholegrain/wholewheat
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4 cherry tomatoes, halved
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1 large handful watercress
Dressing
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2 tbsp reduced fat crème fraiche
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½ tsp lemon zest, grated
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squeeze lemon juice
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1 tsp black pepper
Mix the dressing ingredients and refrigerate.
Flake the mackerel on a slice of bread, top with tomatoes and watercress, then the other slice,
cook for 2-3 minutes, add the dressing, and serve.
FILLET STEAK WITH TOMATO CONCASSE serves 6
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6 fillet steaks
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1 clove garlic
Tomato concasse
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2 large onions, finely chopped
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2 tbsp olive oil
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450g tin of tomatoes, drained and
chopped
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1 bay leaf
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¼ tsp thyme
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grated zest of ½ orange
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pinch of saffron (optional)
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1 large clove garlic, crushed
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salt and pepper
Sauté the onions in a pan till they’re just translucent. Add the tomatoes, then the other
concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.
Preheat the grill. Trim the fillets, then flatten gently. Cut the garlic clove in half, and rub the cut
side over the surfaces of the fillets. Lay the fillets on the grill, and cook for 2-5 minutes,
depending on how rare you want them. Remember – it’s fillet steak – it doesn’t take a lot of
cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more
concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter,
carrot sticks and a green vegetable.
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