Squid, Salsa Verde Mackerel and Boulangere Potatoes

Posted By Kerri


After a few days of decent but relatively dull food, we decided that we should celebrate the start of the weekend with something more interesting. Autumn looks like it’s on the way so we thought we would use the barbecue while we still could.

Stephen picked up some squid on the way home that we had been planning to slice and marinate before cooking. Somewhere along the way we decided just to grill them as steaks and serve with some garlic butter. They were really good, perfectly cooked and not at all rubbery with just the right amount of extra flavour from the garlic butter.


Having watched Hugh Fearnley Whittingstall on television earlier in the week, we were both keen to try his stuffed mackerel. We hadn’t been watching the boning of the fish very closely but Stephen did an excellent job of removing the bones and stuffing with the salsa verde I’d made earlier in the day. They look pretty rustic (I must learn how to string properly) but they tasted brilliant and went particularly well with the boulangere potatoes. I was pleased with how these turned out as my previous attempts haven’t been very successful. The key was obviously to cook them at a much lower temperature for longer.


Boulangere Potatoes

3 large potatoes
2 medium onions
500ml stock
Salt and pepper

Slice the potatoes as thinly as you can, we used a mandolin but a sharp knife will work too.

Slice the onions into half-moon shapes.

Layer the potatoes and onions into a buttered dish, seasoning each layer. Pour on the stock so that everything is well covered.

Cover with buttered foil and bake at 150 degrees for 3.5 hours. Remove the foil for the last 15 minutes so that the top browns.

Sep 11th, 2009

7 Comments to 'Squid, Salsa Verde Mackerel and Boulangere Potatoes'

Subscribe to comments with RSS or TrackBack to 'Squid, Salsa Verde Mackerel and Boulangere Potatoes'.

  1. Kavey said,

    Oh I have GOT to try those potatoes!
    .-= Kavey´s last blog ..Vacuum Cleaners, Cameras & Blodpudding @ The Scandinavian Kitchen =-.

  2. ooo this looks great – especially the potatoes – they sound relatively straightforward and look great – will have to try – and the garlic butter on the squid sounds divine! As for boning fish..hmmm….maybe I’ll do a course or something as I doubt I’d do as good a job as your boyf! xxx
    .-= The Curious Cat´s last blog ..Omigod Patrick Swayze!!! =-.

  3. Pen said,

    I am going to have to teach you knotting I can see! We’ll start with the principle of making a bedding roll, which should work beautifully on the mackerel.
    .-= Pen´s last blog ..Gimme! Gimme! Gimme! =-.

  4. Kerri said,

    Do give them a go, Kavey, they’re really good and very versatile too.

    A course is a great idea, CC, I’d like to do the same.

    Actually, Pen, Stephen was a keen boy scout so maybe he could give me some tips too!

:: Trackbacks/Pingbacks ::

  1. Pingback by Spaghetti with Leftover Salsa Verde | Dinner Diary - on September 15th, 2009 at 12:13 pm

  2. Pingback by Venison and Red Wine Pie | Dinner Diary - on November 2nd, 2010 at 10:19 am

  3. Pingback by Barnsley Chops with Jerusalem Artichoke Salad and Boulangere Potatoes | Dinner Diary - on January 20th, 2011 at 3:07 pm

Leave a Reply

You must be logged in to post a comment.