Serves 4

  • 1 eggplant (aubergine)
  • 2 mackerel fillets
  • 250g / 8 ¾ oz raspberry butter
  • 1 bunch basil
  • 4 green onions
  • 12 raspberries
  • 3 tomatoes
  • Raspberry vinegar



Slice the eggplant lengthwise and score.

Peel, seed and quarter the tomatoes, drying them with the raspberry butter in an 80°C / 176°F oven for 2 hours.

Sear the eggplant and green onions on a griddle pan in some raspberry butter.

Sear the mackerel fillets on the griddle pan until the criss-cross griddle pattern appears.

Sauce:  sauté the raspberries in the raspberry butter.  Deglaze with raspberry vinegar, and add basil leaves.



Like a bruschetta