Smoked Mackerel and Potato Pot and Creamy Mustard Sauce.
This is a comforting dish (which is still ‘not that bad’) created one ‘I need to clear the fridge’ kind of day. I loved it so much – it is creamy, slightly spicy and it has potatoes in it (and as this is something I allow myself to eat very rarely, I enjoy them very much). Also, it is not boring and is quick to make.
As I was really cooking with the leftovers, amounts are approximate and you can add ingredients you think will make the dish tastier for you.
5 New potatoes
3 cloves of Garlic
1 small onion or few Shallots
1 Handful of broad Beans
Smoked Mackerel (I had 1,5 fillet)
1 tsp. of Dijon mustard
Parsley (I had none but it would complete the dish so well!) and Seasoning (does not really need any salt because of the fish but pepper and maybe a sprinkle of chilli powder is what I used).
- Peel potatoes, chop and boil until softened; add shallots for the last 2 minutes
- Boil the broad beans (3 mins) and peel the ‘shell’ if needed
- Add to a baking dish potatoes, chunks of Smoked mackerel, shallots, and beans and chopped garlic.
- Make a sauce: simply add some cream and mustard in a saucepan, mix while heating but do not boil (1-2 mins)
- Add sauce to the baking dish with other ingredients and bake on 190C/Gass Mark 5 for 15 mins.