Recipe of the Month

Ingredients

1. 1/4 tsp herbs (optional)
2. 4 tsp tomato purée
3. 4 smoked mackerel fillets skinned
4. 4oz grated cheese
5. 2oz breadcrumbs
6. 3oz plain flour
7. 3oz butter
8. 3/4 pint milk
9. 1 small onion, chopped fine
10. 1 bay leaf
11. 1 clove
12. 1/4 tsp nutmeg and seasoning

Method

1. 1. To make the béchamel sauce, stir the flour, butter, milk, onion, bay leaf and clove in a microwave proof jug.
2. 2. Put in microwave full power for 2 mins.
3. 3. Take out of microwave, stir the mixture again and place back into the microwave for a further 2 mins or until thick.
4. 4. Take out the bay leaf and clove, then add nutmeg and seasoning.
5. 5. Take 4 small oval ear shaped ovenproof dishes and mix the tomato purée with 2 tsp of water and herbs (optional).
6. 6. Place mix on the bottom of the dishes and pour some of the béchamel sauce on top.
7. 7. Break up smoked mackerel and place over the béchamel sauce.
8. 8. Pour the remaining béchamel sauce over the mackerel and place in the microwave for 2 mins or until piping hot.
9. 9. Place on top grated cheese, breadcrumbs and grill until bubbling and golden brown.
10. 10. Garnish if preferred, it's now ready to serve.

Cooking Time: 6-10 mins, Preparation Time: 5-10 mins

© Copyright 2008 Tingle Creek Hotel