Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cheesy smoked mackerel gratin. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Cheesy Smoked Mackerel Gratin is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Cheesy Smoked Mackerel Gratin is something that I’ve loved my entire life. They are nice and they look wonderful.
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 begin with this particular recipe, we have to prepare a few components. You can cook cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy Smoked Mackerel Gratin:
- Make ready 1 lemon
- Get 400 g potatoes
- Prepare 1 tablespoon dijon mustard
- Prepare 30 g rennet-free parmesan
- Make ready 100 g smoked mackerel fillet
- Take 2 little gem lettuce
- Get 1 pot of organic double cream
- Make ready 1 dried bay leaf
- Make ready 150 ml milk
- Take 2 tablespoons olive oil
- Take Pinch pepper and salt
A creamy horseradish, lemon and soured cream dressing lifts smoky mackerel, sweet beetroot, earthy lentils and bitter radicchio to a new level. Cooking smoked mackerel is a simple process. This recipe can create the perfect topping for pasta or salads. Knowing how to cook smoked mackerel is a simple process.
Instructions 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.
Warm up peppered mackerel fillets in an oven parcel. Add a zing of lemon and tasty butter to create the perfect topping for pasta. Technically this hot smoked mackerel recipe requires cold smoking and then hot. Learn how to make Macaroni and Cheese with Crunchy Potato Chip Gratin! I hope you enjoy this Crispy Potato Chip Mac and Cheese Recipe!
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