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Ange Rayner
Smoked mackerel with cauliflower and spicy puree
A savory pie with an oriental touch: smoked mackerel with coconut milk and coriander.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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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.
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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.
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Meanwhile, clean the garlic and ginger and cut finely. Drain the cauliflower and drain.
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Heat the oil in a frying pan and fry the garlic, ginger and vadouvan 30 sec.
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Add the cauliflower, raisins, pepper and salt and cook for 5 minutes on medium heat. Change regularly.
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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.
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Slice the coriander. Turn off the heat under the potatoes, drain and let dry briefly.
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Pour in the coconut milk and stamp with the puree mash to puree. Scoop the coriander and pepper through.
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Divide the puree over the cauliflower mixture in the baking dish, smooth and even with a fork make a wave pattern in the puree.
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Sprinkle with the oil and bake for about 15 minutes in the middle of the oven.
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Nutrition
920Calories
Sodium21% DV515mg
Fat89% DV58g
Protein64% DV32g
Carbs21% DV62g
Fiber36% DV9g
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