My Little Cookery Book

Welcome to Suzan's cookery book. The recipe is simple, easy, but totally delicious-you'll love it.


Filets De Maquereaux À La Tomate
(Fillets of mackerel with potatoes and fresh tomato sauce)

1. Coulis De Tomates (Thick Tomato Sauce)
Melt a finely chopped shallot or small onion in a mixture of oil and butter; add 1 lb. of roughly chopped ripe tomatoes; season with salt, a lump of sugar, a little freshly-ground pepper, some chopped parsley and celery leaves or dried basil. Simmer until the tomatoes are soft and thick. Sieve through the food mill. If too liquid, return to the pan and let the sauce dry out a little over gentle heat.

2.Coat the fillets of mackerel lightly with flour. Fry them in olive oil or in clarified butter. On the serving dish arrange a circle of hot sliced potatoes, seasoned with olive oil, pepper, salt, and a little vinegar. In the centre put the fried mackerel fillets. Serve separately a freshly made coulis of tomatoes.