Smoked mackerel, cauliflower and potato gratin
- January 2014
- Serves 4
- Hands-on time 30 min, oven time 20 min
The smoked mackerel flavour is really brought out in this warm and comforting gratin recipe with potato and cauliflower. It’s a quick and easy midweek option, and friendly on the purse, too.
- 38.1g (8.9g saturated)
- 34.6g (8.8g sugars)
- 300g waxy potatoes, sliced
- 600g cauliflower florets
- 2 tbsp olive oil
- 50g plain flour
- 300ml semi-skimmed milk
- 30g mature cheddar
- 4tsp wholegrain mustard
- 2 sliced spring onions
- 3 smoked mackerel fillets, skinned and flaked
- A large handful of breadcrumbs
- Heat the oven to 180°C/fan160°C/gas 4. Bring a saucepan of salted water to the boil and add the potatoes. Put a steamer over the top with the cauliflower florets, cover and cook both for 5-7 minutes until just tender. Drain and leave to cool.
- Meanwhile, make a béchamel sauce: melt 2 tbsp olive oil in a pan over a low heat, then stir in the plain flour. Fry for 2 minutes, stirring, then add the milk, bit by bit, stirring until thick and smooth. Grate in half the cheddar. Stir the mustard and spring onions into the béchamel. Season generously.
- Layer the potatoes, cauliflower and mackerel fillets in a 2 litre ovenproof dish, then stir in the béchamel. Top with the reserved cheddar and a large handful of breadcrumbs, then bake for 20 minutes or until golden and bubbling.
If you can buy fresh mackerel from a local smokery, it’s worth the effort. Otherwise supermarket stuff is fine.
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