Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cheesy smoked mackerel gratin. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Cheesy Smoked Mackerel Gratin is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Cheesy Smoked Mackerel Gratin is something that 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 first prepare a few ingredients. You can have 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:
- Take 1 lemon
- Get 400 g potatoes
- Take 1 tablespoon dijon mustard
- Prepare 30 g rennet-free parmesan
- Prepare 100 g smoked mackerel fillet
- Take 2 little gem lettuce
- Make ready 1 pot of organic double cream
- Take 1 dried bay leaf
- Make ready 150 ml milk
- Take 2 tablespoons olive oil
- Make ready Pinch pepper and salt
While smoking mackerel, or any other fish for that matter; is not a very complicated process, it can still be done poorly. The good news about this sort of cooking is that once you get the hang of smoking mackerel, you can easily tweak the approach when considering any. 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.
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.
A delicious recipe for Cheesy Root Vegetable Gratin. It's the perfect side dish for a thanksgiving, holiday or just cozy night meal. This Cheesy Root Vegetable Gratin recipe might be one of my absolute favorites for fall and winter. A jar of this fresh-tasting fish pâté is great to serve as a starter or to pack for a picnic. These cute individual potato, thyme and Parmesan gratins look fantastic and make a great winter dish with the pan-fried duck breasts and a Christmassy sour cherry and redcurrant sauce.
So that’s going to wrap it up for this special food cheesy smoked mackerel gratin recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
