Potato and Smoked Mackerel Dauphinoise
- Recipe by Nigel Slater
(4 people have added this recipe to their favorites.)
A not-too-fruity, slightly assertive white, such as an Alsace Pinot Blanc, balances the pungent, smoky flavors of the mackerel. Consider the 1999 Trimbach or the 1999 Pierre Sparr Reserve.
Search for easy-to-find dry, medium-bodied pinot gris
Potato and Smoked Mackerel Dauphinoise
- Recipe by Nigel Slater
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Potato and Smoked Mackerel Dauphinoise
What a wondefully rich stew. I used small bluefish that I smoked the day before. I would recomend adding a little more cream, especially if you want something to sop up with a nice crusty bread.
Posted by: devoidapop on October 4, 2009
- From Stars & Stripes
- Published September 2002
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