Smoked mackerel with cauliflower and coriander puree

Name: smoked mackerel with cauliflower and coriander puree
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg floury potatoes; 800 g baking flour; 5 cm fresh ginger; 15 g fresh coriander; 2 toe garlic; 260 g fresh smoked mackerel fillet; 4 el peanut oil; 1 el vadouvan spice mix; 4 el white raisins; 200 ml coconut milk

Hearty cake with smoked mackerel, coriander and cauliflower.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish (30 x 30 cm)

Directions

Preheat the oven to 180 ° C. Peel the potatoes, cut into equal pieces and cook in water for 20 minutes in salted water.
In the meantime, cut the cauliflower into small florets and cook for 3 minutes. Drain and let drain well.
Peel and grate the ginger. Slice the coriander and garlic. Divide the mackerel into pieces.
Heat the oil in a frying pan and fry the ginger, garlic and vadouvan 30 sec.
Add the cauliflower, raisins, pepper and salt and cook for 5 minutes on medium heat. Change regularly.
Remove the pan from the heat and mix in the mackerel. Distribute over the greased oven dish.
Drain the potatoes and put them back in the pan. Add the coconut milk and puree. Add the coriander, pepper and possibly salt and stir.
Spread evenly over a greased oven dish. Drizzle with the rest of the oil and bake for about 15 minutes in the middle of the oven.