About this recipe:Those of you who have seen my recipes in the past will know that I occasionally go "off piste" as it were. There seems no reason to me that panna cotta really must be a dessert although it really is lovely when it is. So here is my version of a savoury panna cotta shown above served with fondant potatoes, green beans and a swipe of mustard sauce.
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In a small bowl add the gelatine to half the milk and put to one side.
Finely flake the mackerel into another bowl then slowly add the wine until it makes a paste.
Put the cream, the rest of the milk and the tumeric into a saucepan and bring slowly to a simmer.
When the milk and cream boils remove from the heat and pour over the fish and then add the gelatine mix. Put back into the saucepan and reheat. Cook for a further few minutes until the gelatine has completely dissolved. Add salt and pepper to taste befor pouring into ramekins.
Allow to cool before putting into the fridge for a couple of hours.
Why not try other savoury versions such as salmon, blue cheese etc.