Cauliflower gratin with mackerel

Name: cauliflower gratin with mackerel
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 160 g onions; 260 g fresh smoked mackerel fillet; 90 g Cheddar Tophat 48 broken; 1 baking flour; 50 g unsalted butter; 60 g wheat flour; 500 ml Full Milk; 2 tl dried tarragon; 450 g red skinned potato slices

Casserole with cauliflower, mackerel, cheddar and red-skinned potato slices.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)

Directions

Preheat the oven to 180 ° C.
Halve the onions and divide the mackerel into flakes. Grate the cheddar. Cut the cauliflower into florets and cook for 6 minutes.
Meanwhile, melt the butter in a saucepan with a thick bottom on low heat. Mix in the flour and leave to cook over low heat in low heat for 3 minutes.
Add the milk in drops with a whisk. Add the next shoot only when the previous one has been recorded.
Put the tarragon and half of the cheddar through them and cook gently on low heat for 2-3 minutes. Season with pepper and salt.
Drain the cauliflower and put in the greased oven dish with the onion and mackerel. Spoon the cheese sauce over it.
Lay the potato slices on top of each other and sprinkle with the rest of the cheddar. Bake in the middle of the oven in about 25 minutes until golden brown and done.