Sunday, 22 March 2009

Somked Hadock Filled Portabello Mushrooms Grattin

Receita em Português AQUI



This was a very delicious meal I was fortunate to prepare. An invention no doubt, and like all inventions I was afraid of failure, but not the case, this was a success with the family.

Recipe Ingredients:(enough for 4)
  • 4 Portabello mushrooms (if not portabello large open ones will do)
  • 2 Bunches of broccolis spears (about 400grs)
  • 400grs mixed red and white new potatoes (cut in half)
  • 125grs fresh single cream
  • 2 soup spoons of Gruyère pieces (if not available, extra mature chedar will do"grated")
  • 2 soup spoons of mild cheddar (grated)
  • 1 glass of milk
  • 50grs butter
  • 1 big bunch of parsley (finely chopped)
  • 1/2 reb bell pepper (cut into little strips)
  • 4 garlic cloves (finely chopped)
  • 300grs smoked hake (no skin and chopped into small cubes)
  • 1/2 lemon juice
  • 1 pinch nutmeg
  • Olive oil
  • salt and pepper to taste





Put the potatoes cooking in a pan with a little salt, these will take about 15-20 minutes depending on their size. On another pan cook the broccoli spears, these will take between 7-10 minutes to be cooked so only start cooking these 10 minutes after you have put the potatoes on, once the broccoli is cooked just put a little butter in them (optional).

However before all that you need to prepare the mushrooms as these will take around 20 minutes in the oven (at 200c). So to prepare them drizzle a little olive oil in a large pirex dish to fit all mushrooms or 2 small ones, put the mushrooms upside down in the dish and previously remove the stalk, chopping them into small bits. Now season the mushroom with some salt and pepper, then top it with (dividing by the 4), 2 chopped garlic cloves, chopped mush stalk, the pepper (save a little to also decorate), half of the parsley and the smoked fish, finally the bechamel (see how to make this bechamel bellow) and on the top of the bechamel, the mild cheddar and the remaining pepper for decor.

For the bechamel you place in a little pan, the cream and the milk, let it get very hot at that stage add a little seasoning, salt pepper, a pinch of nutmeg and the Gruyère cheese. Once all melted get 1/3 of a glass with water and mix in a soup spoon of plain flour, once well mixed , pour it into the sauce and stir briskly and the sauce will thicken substantially, should be the consistency of runny mayonnaise.

Once the potatoes are cooked put them in a frying pan with the butter, remaining parsley and remaining garlic and fry them for 3 minutes adding the lemon juice at the end, plate it all up and you're done. Is super delicious I cannot tell you how much you need to make it and find out.


15 comments:

Chef E said...

Your family is lucky to have such a great foodie in the house! I only wish mine was more than a taste tester, lol

Sara said...

This looks delicious! I wonder if it would work with another smoked fish, like trout or whitefish?

Ricardo said...

Well I think your family is lucky to have you lol. Here is just reversed...lol...everyone is a critic when they don't have to make it lol that's what I say here lol..luv ya thx 4 comment and visit. :D xx

Ricardo said...

Hi Sarah, I guarantee that it would work well with any other smoked fish I find it tastes better the more smoked it is, as both the mushroom and the bechamel will try to turn the smoky taste down so we need to balance it..Thanks for visit and comment. xx :D

Alexandra Moura said...

Looks yummy,bjs doces Alexis.

5 Star Foodie said...

Wonderful creation, Ricardo! Everything looks yummy on a plate! The smoked flavors of the fish should work so nicely with the mushroom gratin.

Ricardo said...

Thank you so much Alexis for visit and comment. Also thank you 5 Star I really loved your praise as I value your skills. thanks a lot xx :D

Sophie said...

Ricardo, this dish looks superbly yummie :)!!!
Wow!! I love the flavours!!

Ricardo said...

Thank you so much Sophie, notice I also sided it with extra just normal mushrooms. Thank you so much for your comment ...I really value it.. :D

giz said...

My first visit to your blog. I'm looking forward to learning more about Portugese cuisine.

Ricardo said...

Oias Giz, eu faço alguma comida Portuguesa aqui, alias a maior influencia é Portuguesa, mas a minha comida e por muitas vezes fusão, O que significa uma mistura ou combinação de varias influencias culinárias tipo Mexicano, Americano Inglês, Italiano etc. Agradeço Imenso a tua visita e espero que obtenhas o que desejas deste meu blogue, visita sempre xxx

Desmone007 said...

Hi there, Ricardo! It's been a while since I last visited but I see you are still dishing out great recipes! I just wanted to let you know that we have a new widget at Foodista.com, I thought you might want to try it out. Check it out here! Let me know what you think of the new widget. Thanks!

Ricardo said...

Thank you Desmone007, love your visit here ..true long time no see ya..thanks for visit and comment..I will check widget out.. :D

Maggie said...

Is it Portuguese or Italian recipe or both.
It is a blessing to have a good, adventurous, cook in the family.
You are a blessing.
My 18 year old daughter and my husband are adventurous, good, cooks, too. GOD bless you, more!
from Maggie

Ricardo said...

This is what I call Fusion food, it is a blend of Italian English and Portuguese, but most of all is an invention of mine...there is nothing new about stuffed Portabello mushrooms but what you put in it and how you do it can be personalised as much as you want. that is what I did. Hope you get to make it and try it it was really good. A BIG thanks for your visit and generous comments...one more thing everyone can be adventurous cooks one just has to not be afraid to fail, as I say better try and fail than never try at all. xxx :D Bless you too..

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Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

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