This is a favourite recipe from ” Real Food” by Nigel Slater. Although I have a couple of similar recipes by other food writers on my site I think his version was the first that I came across many years ago. SErve with rocket or baby spinach leaves to mop up the juices, or alternatively some green beans.
Ingredients
- 450 g waxy potatoes scraped
- 225 g smoked mackerel fillets
- 2 bay leaves
- 300 ml double cream
- 200 ml full-cream milk
- 1 tbsp grain mustard
Servings:
Instructions
- Slice the potatoes lengthways no thicker than one pound coins. Put them in a shallow baking dish about 30 cm in diameter. Break the fish fillets into large bite sized fillets and toss them gently with the potatoes, trying not to break the fish up too much. Tuck in the bay leaves.
- Mix together the cream, milk, mustard and a little salt and pepper then pour over the potatoes. Bake in an oven preheated to 190 C, Gas 5 for about an hour until the cream is bubbling and the potatoes are knife tender.
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