Ingredients
- mackerel
- 3 large potatoes
- 75 ml cream
- small handful of dill, roughly chopped
- broccoli
- half an onion
- cheddar or Parmesan for grating
- 1 tbsp Dijon mustard or horseradish
- 25g of mustard.
- 4 sliced radishes
Preparation
- Heat oven to 200C/180C fan/gas 6.
- Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well.
- Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.
- Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill.
- Whisk the cream, stock and horseradish together and season. Pour over the potatoes.
- Dot the remaining butter over the top, then bake for 20-25 mins until golden.
- Serve with a green salad, if you like.
