Strasbourg Harring / Mackerel
Gather 'round for a delightful meal that's both comforting and flavorful. Layers of tender, sliced potatoes mingle with flaked smoked herring, fresh parsley, and onions in a harmonious dance of textures and tastes. Baked to golden perfection, this dish is perfect for sharing with loved ones over a glass of crisp white wine or prosecco. Dive into this potato and smoked herring bake for a satisfying and memorable dining experience.
— Constant Cookbook
Ingredients
- 2 large onions, finely chopped
- 1 bunch of fresh parsley, finely chopped
- 1 knob of butter
- Fillet of 2 smoked harrings (smoked mackerel as an alternative)
- 4 big potatoes
- Fresh mayonnaise
Instructions
- Boil the potatoes until almost tender, poor off the boiling water and cool down. Then slice the potatoes, about 1/2cm thick.
- Preheat the oven to 170C/fan 150C/gas 5.
- Chop the parsley and onion into small pieces and keep aside.
- Flake the smoked harring fillets into small pieces.
- Rob the sides of a large oven-proof bowl with the knob of butter. We prefer glass to see the layers of fish...
- Arrange a layer of potatoes in the bowl. Add a thin layer of parsley and onion. Arrange a layer of harring.
- Repeat the last step until... and end with a layer of potatoes topped with the remaining onion and parsley.
- Put in the oven for about half an hour.
- Serve with fresh mayonnaise a dry white wine or prosecco and enjoy!
Yield
Serves 4
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