Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cheesy smoked mackerel gratin. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Cheesy Smoked Mackerel Gratin is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Cheesy Smoked Mackerel Gratin is something which I have loved my entire life.
A quick and easy Smoked Mackerel & Leek Gratin recipe, from our authentic French cuisine collection. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced. Next time I will probably not put spinach in the gratin as it made it too watery and my caper obsessed mind is telling my that capers would would well stirred into the gratin too.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready lemon
- Get potatoes
- Prepare dijon mustard
- Make ready rennet-free parmesan
- Make ready smoked mackerel fillet
- Prepare little gem lettuce
- Take pot of organic double cream
- Prepare dried bay leaf
- Make ready milk
- Get olive oil
- Make ready pepper and salt
Discover BBC Good Food's best ever recipes using thrifty smoked mackerel, including pâtés and dips, sandwiches, chowders, sushi, risotto and salads. A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level. Learn how to make Macaroni and Cheese with Crunchy Potato Chip Gratin! I hope you enjoy this Crispy Potato Chip Mac and Cheese Recipe!
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.
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