Harry Cobean
Executive Chef
soooo,fellow gastronauts,addie,tax & i were having a chin wag the other morning & extolling the virtues & delights of smoked herrings,haddock,mackerel & all things fishy.somewhere in all of that,my smoked mackerel dauphinoise entered said conversation:
http://www.discusscooking.com/forums/f16/harrys-smoked-mackerel-dauphinoise-81041.html
i thunk "not made that for a while" then i thunk"think outside the box mate,try something different" so i decided to make a "deconstructed" smoked mackerel dauphinoise,using gnocchi instead.only real difference in the ingredients is that i left out the gruyere cheese that i usually make a dauphinoise with & "cut" the sauce with a chug of dry pinot grigio.worked rather well,too!!
harry's deconstructed smoked mackerel dauphinoise made with fresh gnocchi & broccoli.ice cold "gwynt y ddraig" award winning welsh cider colder than a rhondda valley winters day.brrrrrrrrr!
http://www.discusscooking.com/forums/f16/harrys-smoked-mackerel-dauphinoise-81041.html
i thunk "not made that for a while" then i thunk"think outside the box mate,try something different" so i decided to make a "deconstructed" smoked mackerel dauphinoise,using gnocchi instead.only real difference in the ingredients is that i left out the gruyere cheese that i usually make a dauphinoise with & "cut" the sauce with a chug of dry pinot grigio.worked rather well,too!!
harry's deconstructed smoked mackerel dauphinoise made with fresh gnocchi & broccoli.ice cold "gwynt y ddraig" award winning welsh cider colder than a rhondda valley winters day.brrrrrrrrr!
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