Stew of leeks and mackerel

Name: stew of leeks and mackerel
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg potatoes peeled; 2 leeks; 2 smoked mackerels a 400 g; 150 ml semi skimmed milk; 25 g butter; 1 bag bunch onion (3 pieces), in rings; 1 bag arugula lettuce, 75 g; 2 el extra virgin olive oil

A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes (peeled), leeks, smoked mackerels (a 400 g), semi-skimmed milk, butter, spring onion ((3 pieces), in rings), arugula (lettuce, 75 g) and extra virgin olive oil vierge.

Ingredients

Kitchen Stuff

puree tamper

Directions

Boil the potatoes for 20 minutes in plenty of salted water. Drain and let steam from the fire with the lid on the pan.
Meanwhile, wash the leek and cut into rings. Boil the leeks for 2 minutes in water with salt and drain.
Remove the skin and the bones from the mackerel and divide the fish into pieces.
Heat the milk in a saucepan over low heat. Pour the hot milk in the potatoes, add the butter and stamp with the puree pestle into a coarse puree. Spoon the leeks, the mackerel and the spring onions through the puree. Season with salt and pepper.
Mix the arugula with the oil and spread over the stew. Tasty with a salad of grated carrot and red pesto.