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FILL a small pan with water and salt and bring to a boil. PEEL the sweet potato and chop into pieces. COOK the sweet potato pieces for about 10 minutes, depending on the size of the pieces.
Meanwhile FILL a medium-sized pan with water and salt and bring to a boil. DIVIDE the cauliflower into small florets and cook these for a few minutes. PRE-HEAT the oven to 200 degrees celsius or 390 degrees Fahrenheit.
PEEL and finely chop the garlic cloves and shallot. CLEAN the mushrooms using a mushroom brush or paper kitchen towel and chop them into quarters.
When the cauliflower florets are done, remove them from the water using a skimmer and bring the water back to a boil. COOK the pasta until it's al dente.
REMOVE the skin from the smoked mackerel fillets and if needed also remove the bones. SLICE the mackerel into beautiful diagonally pieces and place them in the oven dish.
DRAIN the sweet potato and create a smooth puree using an immersion blender. For a smoother sweet potato puree, you can add a little bit of the boiling water from the pasta.
SEASON with pepper and salt. HEAT the mackerel pieces in the oven for about 5 minutes. HEAT oil and a knob of butter in the large skillet and sauté the garlic and shallot for about a minute. Then ADD the mushroom quarters and cook a few minutes more.
DRAIN the pasta and ADD to the large skillet. Also ADD the sweet potato puree and season the pasta with pepper and salt. DIVIDE the pasta over plates and divide the pieces of mackerel.
FINISH it off with dandelion greens and enjoy!