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Post by Deleted on Jan 11, 2007 12:26:10 GMT
1 tomato
1 shallot, finely chopped
4 fld oz fish or veg stock
2 teaspoons Dijon mustard
2 tabs half fat crème fraîche, blended with 1 teaspoon cornflour
Peel the tomato, remove seeds and cut the flesh into strips. Heat the tomato in a pan with the shallot and stock, then simmer for 5 – 8 mins until the shallot is tender. Stir in the mustard and mix well.
Reduce the heat and stir in the crème fraîche mixture. Cook gently for a few minutes until slightly thickened.
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