Filter
Reset
Sort ByRelevance
Jessie D.
Cauliflower gratin with mackerel
Casserole with cauliflower, mackerel, cheddar and red-skinned potato slices.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
25 minMain dishSpaghetti, olive oil, garlic, red pepper without seeds, frozen raw wok shrimp, cocktail tomato, dried oregano,spaghetti with large prawns -
20 minMain dishtraditional olive oil, crooked skintone, Red onion, cut red cabbage, mix for mashed potatoes, dried Provençal herbs, sweet pickle,autumn stew with slavink -
40 minMain dishpotato, Broccoli, leeks, onion, unsalted butter, basis for vegetable soup, multigrain baguette, grated goat's cheese,potato broccoli soup with goat's cheese -
50 minMain dishshallot, garlic, honey, meat fond, butter or margarine, Red port, Red wine vinegar, pork tenderloins, salt, pepper, sage leaves,painted pork medallions with port-salad sauce
Nutrition
645Calories
Sodium27% DV640mg
Fat57% DV37g
Protein58% DV29g
Carbs15% DV46g
Fiber28% DV7g
Loved it