Fish - Smoked Mackerel Dauphinoise
This is one of my favourite comfort fish dishes – one to curl up by the fire with and watch the snow fall outside – or in my case the pouring rain – and savour for its benevolence.
- 600 gm potatoes peeled and sliced – not too thinly!
- 250 gm smoked mackerel – skin removed and flaked
- 2 bay leaves
- 200 ml milk
- 300 gm double cream
- Black pepper
- 1 tbsp grain mustard
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget
Arrange the potatoes in a shallow baking dish. Mix in the mackerel. Add the bay leaves and a good grind or two of black pepper.
Mix together the milk and cream and pour over the potatoes and mackerel.
Bake in a preheated oven – 190c – for about 50 minutes to an hour. The cream mixture should be bubbling and the potatoes pierced easily by a knife.
Serve with rocket and baby salad leaves with a swirl of balsamic over them and a little olive oil.