- 1 can mackerel in water/brine
- 2 leeks
- 1 shallot
- 3 tomatoes
- 100g prawns
- 1/2 cauliflower
- Baby spinach
- 5 dl. whole milk
- 125g butter
- 1 dl wheat flour
- Juice of 1 lemon
- Juice of 1/2 lime
- White pepper
This is how you do it
Drain the mackerel and chop the leeks into slices and the onion into smaller cubes.
Put water over with a little salt in it, when it boils put the leek in the water for about 1 minute. The leek is taken up and shocked with cold water.
The onions should only have 15 seconds in the boiling water and shocked with cold water over them.
Slice the tomatoes.
Put the drained mackerel in an ovenproof pot, then spread the leek and onions over the mackerel.
Spread the tomatoes over the mackerel so that it is fully covered.
Melt the butter in a pan, add the flour and whisk all the time to avoid lumps.
Add the milk a little at a time. The sauce should be whipped constantly to avoid lumps. Add a little salt and pepper.
Add a teaspoon of nutmeg. Add lemon and lime juice. Finally, add the chopped dill. Whisk, whisk, whisk until the sauce has a creamy texture.
The sauce is poured over the mackerel and baked in the oven at 180 degrees for 10-15 minutes.
Then add the prawns and bake for another 5 minutes.
The hot dish can be served on a base of spinach and cauliflower rice (the cabbage is grated and blanched) or spinach and pasta.