| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Mackerel |
| 4 |
|
Potatoes |
| 2 |
|
Carrots |
| 1 |
|
Leek |
| 2 |
c |
Dry white wine. |
| 4 |
tb |
Groundnut oil. |
| 1 |
|
Bay leaf. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Preheat the oven (gas mark 6 / 400F / 200C). Peel, wash and slice the
potatoes and carrots in rings. Split the leek in two lengthways and wash to
remove any earth, then cut in strips.
2 Grease an ovenproof dish. Arrange the carrots and leek in the bottom,
season and add the bay leaf. Pour in the wine, cook for 15 minutes in the
oven.
3 Rinse the mackerel and wipe dry, then brush with oil. Remove the dish
from the oven, add the potatoes with the fish on top. Season well. Lower
the heat to gas mark 4 / 350F / 180C and return the dish to the oven for
20 minutes.
Campanile tip:
Decorate the serving dish with lemon slices. Around 1855, the Boulonnais
came up with the idea of selling mackerel fillets marinaded in white wine
with spices in sterilised tins. This soon caught on in Brittany, too.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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