Cheesy Smoked Mackerel Gratin

Name: Cheesy Smoked Mackerel Gratin
Total time: 2280 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 lemon; 400 g potatoes; 1 tablespoon dijon mustard; 30 g rennet-free parmesan; 100 g smoked mackerel fillet; 2 little gem lettuce; 1 pot of organic double cream; 1 dried bay leaf; 150 ml milk; 2 tablespoons olive oil; Pinch pepper and salt

Yulandhika @cook_5109051

Cheesy Smoked Mackerel Gratin

Yulandhika @cook_5109051

Saved

Ingredients

38 mins

2 servings

1lemon
400 gpotatoes
1 tablespoondijon mustard
30 grennet-free parmesan
100 gsmoked mackerel fillet
2little gem lettuce
1pot of organic double cream
1dried bay leaf
150 mlmilk
2 tablespoonsolive oil
Pinchpepper and salt

Saved

Steps

38 mins

1

Preheat the oven to 220°C / 200°C (fan) / 425°F/ Gas 7.
2

Peel and slice the potatoes, about the thickness of a pound coin. Then grate the zest of lemon.
3

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.
4

Remove the skin from the mackerel fillet. Break the mackerel fillet into different sized pieces, some small flakes and some larger chunks.
5

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.
6

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.
7

Cook the gratin in a oven for 10 minutes, or until piping hot throughout and golden brown on top.
8

Serve the creamy gratin with a side of salad.