Fish stew with duchess potatoes
22 - 10 - 2015
For the duchess potatoes:
- 700 g firm potatoes
- Knob of butter
- 3 eggs
For the fish stew:
- 250 g pollock
- 250 g salmon chopped in cubes
- 80 g butter
- 120 g flour
- 6 dl fish stock
- ½ dl cream
- 250 g mushrooms
- ½ clove garlic
- ½ lemon
- 120 g grated cheese (Emmental)
- 200 g shrimps
- Piping bag
- Food mill
- Boil the potatoes in salted water, drain and dry off. Press the potatoes through a food mill for a fine purée and stir in a knob of butter and egg yolks. Season to taste. Put the duchesse purée in a piping bag and pipe nice towers round the edge of the greased oven dish.
- Poach the fish for 2 to 3 minutes in the fish stock, remove and allow to cool.
- Chop the mushrooms and cook with some garlic and lemon juice.
- Melt the butter and add the flour for the sauce. Let it cook for a bit and pour in the fish stock. Cook for 5 minutes (while stirring) until the sauce has thickened sufficiently. Add the cream and the mushroom liquid. Check the consistency of the sauce before adding the mushrooms. Season with salt and pepper.
- Divide the fish over the oven dish (with the purée round the edge) and pour the sauce over. Sprinkle the cheese on top and place in a hot oven (180 - 200°C) for 15 minutes.
For an alternative combination, we would also like to refer to our frozen duchess potatoes, which are a delicious accompaniment to a fish dish.