tonights offering was born of a conversation tax,addie & i had about smoked fish.my smoked mackerel dauphinoise came up in said conversation
Harry's Smoked Mackerel Dauphinoise
and i decided to make a quick,"deconstructed" version using gnocchi.only real changes to the original receep were the cooking method,i left out the gruyere that i would normally use & "cut" the richness of the sauce with a chug of dry pinot grigio.washed it down with ice cold welsh cider
harry's "deconstructed" smoked mackerel dauphinoise with gnocchi & broccoli.diolch i chi(welsh for thank you)!!