Tuesday, 14 January 2014

Peppered Mackerel & Potato Bake

While in France, during a short Chritmas feast respite, in search of a light dinner we went to a supermarket well known for its fish counter. After choosing a couple of cod fillets, I gasped at the price: 10 euros for 400g which puts the kilo at around £20.

On return and still in shock, thrifty buy such as mackerel seemed liked a good idea especially since as Pebble Soup has already had its fair share of mackerel recipes with:

Mackerel Fillets with Parsley, Mint and Anchovy Sauce a Rachel Allen's clean and lean recipe


Greek Yoghurt Tartare of Mackerel with Minted Cucumber Soup for special occasions

Mackerel Pâté a light lunch or starter ready in 10 minutes

And from now on Peppered Mackerel and Potato Bake, the tip-top of comfort food, a super-thrifty dish which doesn't compromise on taste. One which will grace the table again and again so good it is. Peppered Mackerel and Potato Bake, my only quarrel with this dish is that it isn't very photogenic.
 
Peppered Mackerel and Potato Bake

 
This recipe is originally from BBC Good Food magazine on line, it take 1h1/2 of which 1/2h only is preparation.
 
Ingredients
  • 750g medium-sized waxy new potatoes, such as Charlotte
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 2 large peppered smoked mackerel fillets, about 250g/9oz total weight
  • 284ml carton double cream
 
Method
 
Preheat the oven to 190C/gas 5/fan 170C. 
The potatoes are cooked in their skins throughout: first boil them for a good 15min until almost cook. Use a knife to check, then drain and slice into thin slices. Be careful not to over to it as you want them to keep their shapes.
 
While the potatoes are cooking, slice the onions and cook gently in a pan using the oil.
 
Add the almost-cooked potatoes to the onions, toss and season.
 
In an oven dish, pour a little over half the potatoes flake the skinned and boned mackerel over the layer and top with the rest of the mixture. Pour the double cream on the top. Cover with a foil
 
Cook in the oven for 25 minutes remove the foil and cook for a further 25 minutes.


In the current food blogosphere, the most popular blogs have a strong identity often reflected in their montly events.

This month it made perfect sense to share this recipe with three muskteers who protect our pennies and fight waste: Credit Crunch Munch one of Fuss Free Flavours and Fab Food 4 All! and 1£ (or Less) challenge started by Utterly Scrummy.




4 comments:

Camilla Hawkins said...

What a lovely dish, I have some peppered mackeral fillets in the fridge but never think to cook with them we always have them raw with scrambled eggs. This dish sounds and looks totally yummy, thank you for entering Credit Crunch Munch:-)

Solange Berchemin said...

Hope you'll give it a go and spread the word. It's really a yummy good value dish. Looking forward to the round up

Lynn said...

Looks like a great recipe I'll have to give it a go as i love peppered mackerel. The cream makes it a bit high calorie though, so might try it with low fat creme fraiche instead.

Solange Berchemin said...

Hi Lynn, I presume the cream could be replaced by milk and butter or if really looking at the fat content a fish stock would do too.

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