Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, cheesy smoked mackerel gratin. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced. This makes it quicker and binds the potatoes and cheese sauce together. Rich smoked mackerel seasons the dish and adds a savoury depth.
Cheesy Smoked Mackerel Gratin is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Cheesy Smoked Mackerel Gratin is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cheesy Smoked Mackerel Gratin:
- Take 1 lemon
- Make ready 400 g potatoes
- Make ready 1 tablespoon dijon mustard
- Take 30 g rennet-free parmesan
- Make ready 100 g smoked mackerel fillet
- Take 2 little gem lettuce
- Take 1 pot of organic double cream
- Take 1 dried bay leaf
- Make ready 150 ml milk
- Make ready 2 tablespoons olive oil
- Take Pinch pepper and salt
Spread the kohlrabi slices in one layer. Melt the butter in a pan and stir in the flour. Remove from the heat and gradually add the milk, stirring well. Bring a saucepan of salted water to the boil and add the potatoes.
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.
In a bowl, mix the cream with the mustard and season with salt and pepper. Bring a large saucepan of water to the boil. Kohlrabi, spinach & smoked mackerel gratin. by Ed Smith . Ed Smith makes the most of one of winter's less-attractive vegetables. When it comes out it is crisp and golden, and the creamy sauce is bubbling gently between the slices; the underside is golden too, and there is a soft, smoky layer of unctuous, creamy potato and mackerel in the middle.
So that’s going to wrap it up with this exceptional food cheesy smoked mackerel gratin recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
