Step-by-Step Guide to Prepare Gordon Ramsay Cheesy Smoked Mackerel Gratin

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cheesy smoked mackerel gratin. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

A quick and easy Smoked Mackerel & Leek Gratin recipe, from our authentic French cuisine collection. We've added a twist to this classic cheesy gratin by using grated potatoes rather than sliced. Put the smoked mackerel, drained broccoli and tomatoes into a shallow ovenproof dish or baking tin. Cheesy Potatoes Gratin is a dish that you can have anytime of the year, although our favorite time to enjoy them is during the fall and winter.

Cheesy Smoked Mackerel Gratin is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Cheesy Smoked Mackerel Gratin is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have cheesy smoked mackerel gratin using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Cheesy Smoked Mackerel Gratin:

1. Prepare 1 lemon
2. Prepare 400 g potatoes
3. Prepare 1 tablespoon dijon mustard
4. Prepare 30 g rennet-free parmesan
5. Take 100 g smoked mackerel fillet
6. Prepare 2 little gem lettuce
7. Make ready 1 pot of organic double cream
8. Make ready 1 dried bay leaf
9. Prepare 150 ml milk
10. Make ready 2 tablespoons olive oil
11. Make ready Pinch pepper and salt

A wide variety of mackerel smoked options are available to you, such as part, variety, and feature. Technically this hot smoked mackerel recipe requires cold smoking and then hot. Smoked Mackerel, Saffron and "Crackler" Quiche. Easy smoked mackerel fishcakes with chickpeas Gluten Free.

Steps to make Cheesy Smoked Mackerel Gratin:

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.

Smoked Mackerel, Saffron and "Crackler" Quiche. Easy smoked mackerel fishcakes with chickpeas Gluten Free. Pea, Smoked Mackerel and Horseradish Penne. Mackerel is a perfect fish for smoking on the grill because it's oily and won't dry out. Get a simple recipe with a Dijon, lemon, and pepper rub.

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