Lift the mackerel fillets, remove the bones and cut the fillets into goujonnettes.
Butter 15 cm egg dishes.
Bring the liquid cream to the boil, then whip it with the egg yolks, add the chopped basil, salt and ground pepper.
Chop the onions (150 g), sear them in olive oil, let sweat, add the diced tomato, the crumbled thyme and the bay leaf, cook over low heat for 15 minutes, lightly salt and pepper, add the tomatoes.
Chop the onions (150 g), sear them in olive oil, add the chopped anchovies and pepper, cook over low heat for 10 minutes.
Garnish the dishes with the wilted onions, add the crushed tomatoes, arrange the mackerel fillets on top, cover with the basil cream, cook in a low oven (180°C) for about 10 minutes
Serve hot on a plate with lace.
