As usual this blog has been neglected during the school summer holidays. Today however, I have a moment of calm as I mind the shop while my lovely sister looks after my children. This gives me the chance to quickly post this brilliant recipe from good old Nige.
As allotment holders we have a wonderful glut of ‘Charlotte’ new potatoes at the moment and so have declared this ‘Potato Week‘. This means that we eat potatoes every day (note: this is not the same as the ‘Potato Diet’ where you eat nothing but potatoes which is bonkers).
So I’ve been thumbing through my book collection trying to find new ways with waxy potatoes and found this recipe for ‘new potato and smoked mackerel dauphinoise’. I wasn’t too sure about the combination of oily fish and cream but trust me it really works.
If you like creamy things and smoked fish you will absolutely love this. It is also simple to make and smoked mackerel is easy to get hold of (I like Co-op’s the best even in preference to my fish mongers).
The dish is very rich so you will only need the simplest of accompaniments, perhaps some steamed spinach or a simple green salad.
PS. I am off to Belgium on holiday soon but will be back with a vengeance in September when the children have returned to school. I have been reading a lot of Elizabeth David over the holidays and am inspired.
Nigel Slater’s new potato and smoked mackerel dauphinoise
(From Nigel Slater’s ‘Real Food’)
- 450g of waxy potatoes, scrapped clean (this is roughly 5 largish ones, I used Charlotte potatoes)
- 225g of smoked mackerel fillets, skin removed (approximately 3 fillets)
- 2 bay leaves
- 300ml of double cream
- 200ml of milk (the recipe calls for full-fat but I used semi-skimmed and this worked fine)
- 1 tablespoon of wholegrain mustard
- Salt and pepper
Preheat your oven to 190oC (fan).
Slice the potatoes lengthways about 3mm thick (the thickness of a pound coin) and put them in a shallow baking dish roughly 30cm in diameter.
Flake the mackerel into bite sized pieces and toss them gently with the potatoes making sure that the fish doesn’t break up too much. Tip the potatoes and fish into your dish, flatten down with your hands and tuck the bay leaves underneath the top layer.
Mix together the cream, milk and mustard and season with salt and pepper (not too much salt as the smoked mackerel is already very salty). Pour the mixture over the potatoes and fish and bake in the oven for one hour.
Serve straight away with simply cooked greens or a salad.