Potatoes fennel casserole

Please excuse this crapy picture but this dish took us by surprise. It was one of these sunday evening fridge leftover dishes that turned out to be a star.
Very unexpected flavors for a casserole but totally delicious.

You'll need:

  • some baby patatoes
  • some fennel
  • 3 gloves of garlic, halved
  • 1 tbs lemon juice
  • smoked sea salt if you have
  • pepper
  • nutmeg
  • 1 tbs dried dill (or ~3 stems freshly chopped if available)
  • 1 tbs caraway
  • plenty of grated cheddar

Mix everything together, sprinkle the cheddar on top and bake covered in the oven for ~40 min. ( 230° )

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Lukewarm potato salad

This a new favorite of mine, lukewarm potato salad with cucumbers and mustard dressing.

Cook the potatoes till soft, meanwhile make a dressing of olive oil, white vine vinegar , plenty of dijon mustard and some crushed juniper berries.
Cut the cucumber into chunks ( without the seeds ) sprinkle with some sea salt and let sit in a colander in the sink for 10 minutes.
When the potatoes are done, drain and add to the sauce. Ad the cucumbers and a good handful of dill, serve lukewarm.

Related Entries:
Potatoes fennel casserole
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Fish pie "irish craving"

R0027758

One of our favorite winter dishes. Comfort food, simple, sometimes we eat it straight out of the pot. Perfect  after a windy day in the garden or even better at the beach ( why o why do I live in switzerland ?) . Unbelievable, but it's more than 4 years that we have not been to ireland.  How could that happen?

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600 gr smoked haddock , I buy it frozen sometimes you have to ask your fishmonger for it because they don't have it on display.
2 cups peas frozen, fresh or in the glass
1 big onion
Potato mash, I like it fast so I usually take the organic instant one. But if I have time I make fresh mash.
Parsley
5 dl Milk
Butter
1 Bay-leave

Slowly fry the onion till soft and golden, ad the peas cover with vegetable stock and let it simmer till the peas are cooked. Season with salt and pepper.
Put the fish, 2, 5 dl milk and the bay leave in a big sauce pan. Ad some water just as much to cover the fish. Let it simmer for 5 minutes. Take the fish out and carefully remove all the bones and the skin. But pack into the sauce ad the parley.

Make the mash. Don't forget to season with nutmeg.

I put everything in a big pot ( you can also use an oven tray ). Tart with the peas, then the fish with the sauce. The last layer is the mash.

Cook in the preheated oven for approximately 1 hour.  220°.

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Related Entries:
Fish pie "Killeel"
Potatoes fennel casserole
Lukewarm potato salad
Spring vegetable stew with fregola sardo
Risotto with fresh peas
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