Smoked mackerel with cauliflower and spicy puree
A savory pie with an oriental touch: smoked mackerel with coconut milk and coriander.
Preheat the oven to 180 ° C.
Bring 2 pans of water to the boil. Peel the potatoes, cut into equal pieces and cook them in one pan of water with salt if necessary in 20 minutes.
In the meantime, halve the larger cauliflower florets and cook the cauliflower in the other pan of boiling water for 3 minutes until al dente.
Meanwhile, clean the garlic and ginger and cut finely. Drain the cauliflower and drain.
Heat the oil in a frying pan and fry the garlic, ginger 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. Remove the skin from the mackerel if necessary and break the mackerel above it, scoop and spread over the baking dish.
Slice the coriander. Turn off the heat under the potatoes, drain and let dry briefly.
Pour in the coconut milk and stamp with the puree mash to puree. Scoop the coriander and pepper through.
Divide the puree over the cauliflower mixture in the baking dish, smooth and even with a fork make a wave pattern in the puree.
Sprinkle with the oil and bake for about 15 minutes in the middle of the oven.
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