15
INGREDIENTS
6 fillet steaks
1 clove garlic
TOMATO CONCASSE
2 large onions, finely
chopped
2 tbsp olive oil
450g tin of tomatoes,
drained and chopped
1 bay leaf
¼ tsp thyme
Grated zest of ½ orange
Pinch of saffron (optional)
1 large clove garlic, crushed
Salt and pepper
INGREDIENTS
2 small cooked smoked
mackerel fillets
2 thick slices wholegrain/
wholewheat
4 cherry tomatoes, halved
1 large handful watercress
DRESSING
2 tbsp reduced fat crème
fraiche
½ tsp lemon zest, grated
Squeeze lemon juice
1 tsp black pepper
Serves 6
1.
Sauté the onions in a pan till they’re just translucent.
2.
Add the tomatoes, then the other concasse
ingredients, and simmer, stirring occasionally, till the
concasse is thick and rich.
3.
Preheat the grill.
4.
Trim the fillets, then flatten gently. Cut the garlic clove
in half, and rub the cut side over the surfaces of the
fillets.
5.
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!
6.
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.
Serves 1
1.
Mix the dressing ingredients and refrigerate.
2.
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
SMOKED MACKEREL PANINI WITH TOMATOES
AND CRÈME FRAICHE
