Ingredients

2 cups heavy cream

2/3 cups whole milk

1 garlic clove, crushed and peeled

1 pound Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds

1 pound rutabaga, peeled and sliced into 1/8-inch-thick rounds

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 freshly grated nutmeg

4 smoked mackerel fillets, broken into pieces

Description

Editor's Note: This Recipe Is Adapted From Chef Paul Flynn Of The Tannery In Dungarvan, Ireland. The French Regard Rutabaga As Animal Feed, But...

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