Baked smoked mackerel with Jerusalem artichoke and rutabaga

((In the winter, we get Jerusalem artichoke, rutabaga, and parsley from the garden, garlic from the basement. Only the mackerel and milk/cream we have to buy.))

Ingredients: (2 big size portions)
- 250 gr (1/2 lb) rutabaga
- 250 gr (1/2 lb) Jerusalem artichoke (potato)
- 200 gr smoked mackerel
- 1 cup cream
- 3/8 cup milk
- 2 tbsp sour cream
- 1 clove of garlic (1 head, if you are daring, you won't even feel it)
- salt, freshly ground pepper
For Garnish:
- parsley

Preparation:
Cut rutabaga and Jerusalem artichokes into 1/8-inch (3 mm) slices; break up mackerel into bits and pieces. Bring to a boil milk and cream mixture with garlic pressed into it. Grease pan, layer alternately sliced Jerusalem artichokes, rutabaga, and mackerel, finishing with layer of rutabaga. Pour boilt milk and cream mixture. Finish with sour cream spread over the top. Cook 50 minutes at 350 F (175 °C). Serve with parsley. (Top photo: dish coming out of the oven; bottom photo: served in a bowl from terracotta.)

Tasting notes:
I varied this from an Irish dish I read about (it came with a note that French consider rutabaga to be cattle feed). I therefore served it with a glass of chilled porter. Delicious!