Harry Cobean
Executive Chef
potatoes dauphinoise or dauphinoise potatoes,whichever,is a dish like paella,bouillabaise,irish stew & lancashire hot pot to name but fourthere are 1000's of variations,everyone claims to cook the authentic/original dish & nobody does,'cos nobody knows..every place i've eaten it in france has their own take on it....this is mine,which is a variation on a nigel slater recipe:
HARRY'S SMOKED MACKEREL POTATOES DAUPHINOISE....pure comfort...this dish will put it's arms around you & give you a huge hug!i won't give precise measurements as they will vary depending on number of diners:
1)potatoes,the biggest debate in dauphinoise.i use maris piper,great allrounder boils,steams,mashes,roasts,bakes,fries & fab flavour....your choice.
2)double(heavy)cream & whole(4%)milk..3 parts cream to 2 parts milk
3)bay leaf...one is enough for up to 4 servings
4)wholegrain mustard...1 tbls is enough for 2-4 servings depending on how much you like mustard
5)1 tbls gruyere cheese-optional...i like it...your choice add it/leave it out
6)ground black pepper...percy pepper & mavis mackerel are lovers
7)smoked mackerel,skin removed,i like lots...i used cornish hickory smoked
THE METHOD:
a)peel & slice potatoes about the thickness of a shiny british pound
b)rinse sliced spuds in several changes of water then pat dry...spuds MUST be dry
c)lightly butter cooking dish
d)mix milk,cream.mustard,pepper & cheese
e)taste mackerel for saltiness...add if very mild...i didn't need salt tonight
f)build up layers..spuds,mackerel,bay,spuds.mackerel,spuds
g)pour milk mixture over spuds til level with top layer of spuds
h)bake in pre heated oven,middle shelf @ 180c/350f until "knife point" tender 1-1.5hrs depending on quantity cooked
i)allow to rest for 10-15mins this allows the spuds/cream etc to firm back up a bit & avoids third degree mouth burns
leftovers(there won't be any trust me)are delish cold the next day with a crispy salad
i serve mine with baby sweet romaine as in the pics & crusty bread,because if you don't have bread for the gooey juices you will lick the plate & that would never do,would it my fellow gastronauts...?
HARRY'S SMOKED MACKEREL POTATOES DAUPHINOISE....pure comfort...this dish will put it's arms around you & give you a huge hug!i won't give precise measurements as they will vary depending on number of diners:
1)potatoes,the biggest debate in dauphinoise.i use maris piper,great allrounder boils,steams,mashes,roasts,bakes,fries & fab flavour....your choice.
2)double(heavy)cream & whole(4%)milk..3 parts cream to 2 parts milk
3)bay leaf...one is enough for up to 4 servings
4)wholegrain mustard...1 tbls is enough for 2-4 servings depending on how much you like mustard
5)1 tbls gruyere cheese-optional...i like it...your choice add it/leave it out
6)ground black pepper...percy pepper & mavis mackerel are lovers
7)smoked mackerel,skin removed,i like lots...i used cornish hickory smoked
THE METHOD:
a)peel & slice potatoes about the thickness of a shiny british pound
b)rinse sliced spuds in several changes of water then pat dry...spuds MUST be dry
c)lightly butter cooking dish
d)mix milk,cream.mustard,pepper & cheese
e)taste mackerel for saltiness...add if very mild...i didn't need salt tonight
f)build up layers..spuds,mackerel,bay,spuds.mackerel,spuds
g)pour milk mixture over spuds til level with top layer of spuds
h)bake in pre heated oven,middle shelf @ 180c/350f until "knife point" tender 1-1.5hrs depending on quantity cooked
i)allow to rest for 10-15mins this allows the spuds/cream etc to firm back up a bit & avoids third degree mouth burns
leftovers(there won't be any trust me)are delish cold the next day with a crispy salad
i serve mine with baby sweet romaine as in the pics & crusty bread,because if you don't have bread for the gooey juices you will lick the plate & that would never do,would it my fellow gastronauts...?
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