Pre-heat the oven at 100°C
Halve 3 Marzano tomatoes and sprinkle with salt, pepper, sugar and thyme then roast in the hot oven for 3-4 hrs.
Whisk 100g creme fraîche with 1 tsp Dyon mustard and 3/4 tbsp freshly grated horseradish, season with salt and pepper. Serve at room temperature!
Halve 2 mackerel fillets lengthwise and season well with salt and pepper
Heat olive oil to panfry the fish. Once it starts smoking put in the filets, skin side down. Don't move till the skin is nicely browned and crispy.
Then move the pan to a 200°C oven for just a minute.
Serve as shown with a nice dollop of the horseradish sauce on top, finish with finely hacked parsley and the oil from the tomatoes
The first time I made this recipe was in 2007 and have done it many times, still a bomb of flavours.
(Recipe by Skye Gyngell)
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