Endive-rucola stew with smoked mackerel

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.