Smoked Mackerel & Potato Bake

Food Blog

Smoked Mackerel
‘Three Mackerel Fish’ by Teresa Tanner

Difficulty Rating ★★

This is a dish that has huge appeal to novice or perhaps busy cooks, that want to make a good impression, but don’t have the skills to get into serious prep, or merely need to be in and out of the kitchen as quickly as possible.

Hardware?
Large saucepan
Chopping board
Sharp chopping knife
Solid roasting tray (or deep baking tray)

Ingredients?
700g unpeeled potatoes (preferably maris pipers)
A medium or large white onion
25g Butter
200g pack of Smoked Mackerel fillets (plain or peppered according to preference)
Pack of Fresh Dill
150ml Pot of Double Cream
100ml of Fish or Vegetable Stock
2 Tablespoons of Creamed Horseradish
Fresh Salt and Pepper

Directions

  1. Heat the oven to 175C
  2. Chop the potatoes into 1.5″ sized cubes
  3. Finely slice the onion
  4. Add the potato and the onion to a pan of slightly salted water and boil gently for around 6-8 minutes before draining the pan of water
  5. Meanwhile, lightly butter the base of the tray
  6. Evenly spread the potato cubes and onion slices across the base of the tray
  7. Peel the skin from the mackerel fillets, before breaking the flesh into even sized chunks and scattering them over the potato and onion
  8. Having made the hot stock, add the horseradish and cream, before slowly stirring it all into a relatively thick sauce
  9. Finely cube the butter, before scattering it randomly over the potato cubes, onion slices and mackerel pieces
  10. Remove the thick stalks from the fresh dill and roughly chop what’s left, before scattering it over the potato cubes, onion slices and mackerel pieces
  11. Evenly pour the cream, stock and horseradish sauce over the potato cubes, onion slices and mackerel pieces, before sprinkling over the dill
  12. Grind fresh salt and pepper over the contents of the tray
  13. Place the tray into the middle shelf of the pre-heated oven and allow to cook for 20-25 minutes, after which it should be a nice golden brown and ready to eat

Serves 4 (generously)

Smoked Mackerel & Potato Bake
Smoked Mackerel & Potato Bake (before cooking)

Comments
In all honesty, this is a meal that can easily wow your guests, and please most of your family (provided there’s no serious intolerance to dairy or oily fish) and while the calories are naturally weighty by comparison, the experience of eating this deliciously simple dish is more than worth it, particularly when accompanied by a slightly bitter, pre-washed, rocket salad.

The other plus is that this recipe requires a short ingredients list that can be taken from most kitchen fridges, therefore you’re almost guaranteed to use those purchased ingredients again, so nothing is ever truly wasted.

Author: Neil Egan-Ronayne

Author, publisher and foodie...

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s