Quick · Easy · Balanced meals
Steamed mackerel with mashed potatoes and spinach
Already-cooked mackerel with mash and spinach
- Time
- 30 min
- Difficulty
- Easy
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Use mackerel that has already been steamed and cooked, not raw mackerel. Prepare the mash and spinach while carefully removing the fish’s skin and bones.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Peel the potatoes and cut into roughly 3 cm pieces. Boil for 15–20 minutes until soft, drain and mash with warm milk, 20 g butter and nutmeg.
- 2
Wilt the spinach in a large pan with the remaining 10 g butter. Season with salt and pepper.
- 3
Meanwhile, remove the mackerel’s skin and carefully lift the fillets from the bones in large pieces.
- 4
Serve the already-cooked mackerel cold from the fridge, or heat covered in a 160°C oven until hot throughout. For vulnerable groups, smoked fish must be heated thoroughly.
- 5
Serve the mackerel on the mash with spinach and a little mustard or lemon juice.
Easy Ideal for everyday cooking — straightforward steps.
From Schaap’s Vishandel
- 2 large steamed mackerel (or 4 small ones)
Ask us about current availability of the fish for this recipe.
Ask us on WhatsAppFrom the supermarket
- 1 kg floury potatoes
- 450 g fresh spinach
- 150 ml milk
- 30 g butter
- Pinch of nutmeg
- 2 tsp mustard
- 1 lemon
- Salt and pepper