Mackerel Batelière with Anchovies and Basil Cream – A Gourmet Seafood Recipe
- 800 g mackerel
- 300 g diced tomatoes
- 300 g onions
- 2 tablespoons olive oil
- Thyme, bay leaf
- 150 g tomato concentrate
- 30 cl liquid cream
- 3 egg yolks
- 1 bunch basil
- Salt and pepper, to taste
- 100 g anchovy fillets
- Prep time: 25 minutes
- Cook time: 25 minutes
- Fillet the mackerel, remove the bones, and cut into thin goujonettes.
- Butter 15 cm ovenproof ramekins or small dishes.
- Bring the cream to a boil, then whisk with egg yolks, finely chopped basil, salt, and pepper.
- Finely chop 150 g onions and sauté in olive oil until softened. Add diced tomatoes, crumbled thyme, bay leaf, and tomato concentrate. Simmer over low heat for 15 minutes; season lightly.
- Finely chop remaining 150 g onions and sauté in olive oil. Add chopped anchovies and pepper; cook over low heat for 10 minutes.
- Layer the dishes with softened onions and crushed tomatoes, top with mackerel goujonettes, and pour over basil cream. Bake in a preheated 180°C oven for about 10 minutes.
- Serve hot on plates with decorative lace edging.
