A real go-to recipe.
Ingredients
- 2.5 kg potatoes
- 50 g butter
- salt to taste
- pepper to taste
- 4 egg yolks
- 75 ml cream
- 1 tblsp chives
- 50 ml oil
- 25 g butter
- 1 red pepper (diced)
- 1 large onion (diced)
- 750 g carrots (diced)
- 750 g celery (diced)
- 2 leeks (diced)
- 2 cloves garlic (crushed)
- 1 bay leaf
- 250 ml white wine
- 30 ml pernod
- 3 l fish stock
- 1.5 kg mixed diced fish
- 250 ml cream
- 2 tblsp parsley (chopped)
- juice of 1 lemon
- corn flour and water, to thicken
Method
- Peel the potatoes and place into water to boil.
- When cooked put through a potato ricer.
- Add the butter, seasoning, egg yolks and cream.
- Mix to a smooth consistency.
- Heat the oil and butter in a big pot and add the diced onion, carrot, celery, leek, pepper and garlic.
- Sweat until soft but do not brown.
- Add the white wine and pernod, reduce for a few minutes.
- Gradually add the warm fish stock, stirring continuously.
- Add the bay leaf and seasoning.
- Add the mixed diced fish.
- When the fish is nearly cooked add the cream, parsley and lemon juice.
- Place the mix into dishes and pipe on the mash potato.
- Bake in the oven for 10 minutes until the potato goes golden brown.
