Pollock on new potatoes and fennel

 

Pollock on new potatoes and fennel


The island of Noirmoutier is famous for its new potatoes. They are gathered before their maturity, 90 days after plantation, and are known for their good taste and very fine skin. 

The following carefree recipe is adapted from a news clip on the French morning TV, Télématin. The chef cooked outdoors pollock on a bed of Noirmoutier new potatoes and fennel. Instead of pollock you could use any tasty white fish.

My recipe is for indoors cooking using a heavy Le Creuset pot but if you have an outdoor cooking stove feel free to experiment. It looked fun!

2 servings

About 8 medium size thin skinned new potatoes

½ bulb of fennel

3 tbsp. olive oil

A small bunch of dill

150 ml white wine

Freshly ground black pepper

2 nice pieces of pollock fillet

Warm the olive oil over medium heat in a heavy pot. Wash the potatoes, cut them into halves or quarters and add to the pot. Stir now and again for a few minutes. Wash the ½ fennel, cut into sections and add to the pot. Stir again and cook for a few minutes. Pour in the wine, cover, and cook for about 15- 20 minutes until the potatoes are soft.

Add the pollock on top of the potatoes and fennel and grind over some black pepper. Cover and cook for about 8- 10 minutes until the fish is done. Divide on the plates and decorate with chopped dill.


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