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| | black pepper |
| 1 Teelöffel | Tomato puree |
| 1 | Glass white wine |
| 8 | Mackerel fillets |
| 50 Gramm | Oatmeal; (2 oz) |
| | Ground nut oil |
| 25 Gramm | Butter; (1 oz) |
| 8 | Basil leaf |
| 2 | tomatoes |
| 200 Gramm | Fresh spinach; (7 oz) |
| 50 Gramm | Shallots; (2 oz) |
| 100 Gramm | Unsalted butter; (4 oz) |
| 50 Milliliter | Double cream |
| 1 Prise | Sherry vinegar |
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Season the fillets and place cut side down in the oatmeal. Heat up oil in a frying pan and add the butter. Place the mackerel, oatmeal side down, in the oil and fry until golden. Turn over and soak for 2-3 minutes. Remove and keep warm.
Sweat the shallots in 1 oz butter, add the white wine, tomato puree and reduce the heat. Add the double cream and bring to the boil. Add the sherry vinegar.
Chop up the butter and whisk into the sauce. Strain the sauce into a clean pan and season. Add the diced tomato and chopped basil.
To serve, sweat off the spinach in a little butter, season with salt and pepper. Place in the centre of a plate and lay the mackerel on top. Spoon the sauce around the plate and serve.
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