Endive-rucola stew with smoked mackerel

Name: endive-rucola stew with smoked mackerel
Total time: 25 min
Yield: 2
Ingredients: 600 gram floury potatoes; 1 smoked mackerel; 1 tablespoon butter; 1 pinch nutmeg; 100 ml milk; 450 gram cut endive coarse; 1 hand of arugula; 2 tablespoon onion; 1 tablespoon capers

Ingredients

600 gram floury potatoes
1 smoked mackerel
1 tablespoon butter
1 pinch nutmeg
100 ml milk

450 gram cut endive coarse
1 hand of arugula
2 tablespoon onion
1 tablespoon capers

Directions

Chop the onions coarsely.
Peel the potatoes and cut them into pieces. Boil the potatoes in a pan with a large bottom of water with a little salt in 15 minutes.
Meanwhile, clean the mackerel; remove the head and pull the sheet off. Remove the fish meat from the bone and check for small pieces of corn.
Drain the potatoes, crush them and stir in butter, nutmeg and as much milk as necessary. Add hand-endive and rucola beforehand and heat in a jiffy until the leaves begin to shrink.
Serve in warm deep plates and divide the mackerel with chopped onions and capers over it.