Cheesy Smoked Mackerel Gratin. Gratin of smoked mackerel, horseradish, parsnips and potatoes recipe. Hand over in a lidded gratin dish (to be kept or returned, as you wish) or cover the dish with cling film, reusable food. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced.
Served with a punchy Dijon and white wine vinegar dressed little gem side-salad for balance. An easy but luxurious dish, this is rich so go easy on the portion sizes! Add the smoked mackerel flakes, frozen peas, crème fraîche, lemon zest and juice.
Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cheesy smoked mackerel gratin. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Gratin of smoked mackerel, horseradish, parsnips and potatoes recipe. Hand over in a lidded gratin dish (to be kept or returned, as you wish) or cover the dish with cling film, reusable food. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced.
Cheesy Smoked Mackerel Gratin is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Cheesy Smoked Mackerel Gratin is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy Smoked Mackerel Gratin:
- {Make ready 1 of lemon.
- {Get 400 g of potatoes.
- {Prepare 1 tablespoon of dijon mustard.
- {Take 30 g of rennet-free parmesan.
- {Prepare 100 g of smoked mackerel fillet.
- {Make ready 2 of little gem lettuce.
- {Prepare 1 of pot of organic double cream.
- {Get 1 of dried bay leaf.
- {Get 150 ml of milk.
- {Make ready 2 tablespoons of olive oil.
- {Get Pinch of pepper and salt.
Toss the ciabatta chunks with the remaining oil and Parmesan, then scatter over the filling. Glug some olive oil into an oven proof dish. Add a handful of spinach then the mackerel. Stir the mustard into the yoghurt then spread over the mish and spinach.
Steps to make Cheesy Smoked Mackerel Gratin:
- Preheat the oven to 220°C / 200°C (fan) / 425°F/ Gas 7..
- Peel and slice the potatoes, about the thickness of a pound coin. Then grate the zest of lemon..
- Add the sliced potato, bay leaf, lemon zest, 100ml of double cream, dijon mustard and 150ml of milk in a larga pot over a medium-low heat. Simmer gently for 10 minutes..
- Remove the skin from the mackerel fillet. Break the mackerel fillet into different sized pieces, some small flakes and some larger chunks..
- Remove the outer leaves of the little gems, tear them roughly and put in a bowl to serve. For the salad dressing, juice the lemon and mix the 1-2 olive oil, season to your taste with salt and pepper..
- Once the mixture in the pot has tickened and potatoes softened, combined with most of the mackerel in a oven proof dish, holding back a few pieces. Top with the remaining mackerel and grate the parmesan over the dish..
- Cook the gratin in a oven for 10 minutes, or until piping hot throughout and golden brown on top..
- Serve the creamy gratin with a side of salad..
Drain and slice the potatoes, arrange on top of the yoghurt. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. In a bowl, mix the cream with the mustard and season with salt and pepper. In a bowl, whisk together heavy cream, milk, flour, minced garlic, salt and freshly ground black pepper to taste. These Cast Iron Au Gratin Potatoes are smoked and then cooked in an oven, producing smoky crispy, cheesy potato goodness in every bite!
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