More ways with pota­toes

Country Life Every Week - - Kitchen Garden Cook Potatoes -

Roasted cod with fen­nel-and­potato mash

Slice 2 fen­nel bulbs into strips and fry in a lit­tle olive oil un­til soft. Boil 400g pota­toes in salted wa­ter un­til ten­der, drain and add the fen­nel plus 40g of but­ter and a splash of milk. Sea­son, blitz with a stick blender and add a hand­ful of chopped pars­ley. Fry 4 cod fil­lets in a large pan with but­ter. Once cooked, pour in 300ml veg­etable stock and a splash of cream. Sea­son well and top with a few ta­ble­spoons of capers. Spread a spoon­ful of mash across the cen­tre of 4 plates, top with a piece of fish, spoon the sauce around and serve. Gar­licky spinach leaves would be a good side for this dish, which is sim­ple yet smart enough for a dinner party.

Tiroler gröstl (below) Fry slices of red onion in a large pan with veg­etable oil, add cooked potato and lar­dons of ba­con and con­tinue fry­ing un­til crisp. Add a hand­ful of freshly chopped pars­ley and half a tea­spoon of car­away seeds, then stir well. Top this win­ter dish with a fried egg and serve.

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