Smoked Mackerel Dauphinoise
Might 15, 2023 by jonoandjules
Who would not love a dauphinoise? This one is additional particular with some smoked mackerel and is a meal in itself with some inexperienced salad on the aspect.
Wine suggestion: Chardonnay is rare within the Loire, however gems will be discovered, particularly across the Cheverny appellation, the place it blends brilliantly with Sauvignon Blanc. Tonight an outlier from Touraine, the IGP Chardonnay from Domaine Bellevue. Basic crisp purple apple flavors with layers of tropical and citrus notes; good physique however with none flabby weight. Excellent for the mixture of fish and dairy
Dauphinoise of smoked mackerel – for 4 folks
- 900g potatoes
- 250 ml of milk
- 250 ml whipped cream
- a small clove of garlic, crushed
- freshly grated nutmeg
- 225 g smoked mackerel, pores and skin and bones eliminated and coarsely chopped
- a small handful of finely chopped flat-leaf parsley
Preheat the oven to 200C/400F/fuel mark 6.
Peel the potatoes and lower them into very skinny slices, a mandoline is greatest for this however watch out together with your fingers. Dry the potato slices with a clear fabric, unfold them out and season with salt and black pepper, mixing together with your arms.
Pour the milk right into a saucepan, add the potatoes and produce to a boil. Cowl, cut back warmth to low and simmer gently for 10 minutes.
Add the cream, garlic and a very good pinch of nutmeg and simmer for one more 20 minutes. Stir often to forestall the potatoes from sticking to the pan. As soon as the potatoes are cooked, take away with a slotted spoon and place in a layer in a big ovenproof dish. Sprinkle the mackerel and parsley on high and canopy with the remainder of the potatoes. Pour the creamy liquid on high. Put some water within the backside of a giant roasting tin and place the potato casserole within the tin, the water ought to come about midway up the perimeters. Bake within the oven for 10 to twenty minutes or till the highest is golden brown and effervescent.
(Authentic recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Restricted, 2001.)
Posted in Fish, Meals, Gluten Free, Potato | Tagged Ballymaloe, Cooking, Dauphinoise, Meals, Gluten Free, Gratin, Irish, Irish Meals, Parsley, Potatoes, Recipe, Smoked Mackerel, Smoked Mackerel Dauphinoise | Depart a remark
