Fish fricassé with mint & potato and carrot mash

Fricassé sauce is usually paired with chicken so this recipe caught my eye in a magazine.
The sauce gives the taste to the white fish, which doesn't have much flavour, and they match well. I don't think the mint does much for the dish...
There was no explanation on how to do the mash apart from the fact that it involved potatoes and carrots. In the photograph it looked quite orange. A few years ago I made carrot mash with 100% carrots and it was sickening sweet so I decided to go on the safe side and do a 50%-50% proportion on potatoes and carrots. I discovered that it needed more carrots so on the recipe below I give a 75%-25% proportion which should taste more like carrots and less like potatoes.

Serves: 2 persons.

Ingredients:
  • For the fish fricassé:
    • 2 white fish fillets (cod, whiting, etc)
    • 1 medium onion, chopped
    • 2 garlic cloves, chopped
    • 1 bay leaf
    • 100ml white wine
    • 1 lemon: zest of ½ lemon + 5 tbsp lemon juice
    • 2 egg yolks
    • salt and pepper to taste
    • bunch of mint, chopped
  • For the potato and carrot mash:
    • 100g peeled potatoes
    • 300g peeled carrots
    • 20g butter
    • 50ml milk
    • salt and nutmeg to taste

Method:
  1. Make the mash: cook the potatoes and carrots in water; drain and mash when cooked; add butter and milk and stir over a low heat until the butter is melted and the mash is soft; add salt and nutmeg to taste.

  2. Fry the onion, garlic and bay leaf in olive oil.
  3. Add the wine and when it starts simmering again, add the fish and salt and pepper to taste. Let it simmer until the fish is cooked. 
  4. Remove the fish from the pan when cooked and reserve. 
  5. Remove the pan from the heat, remove the bay leaf and blitz.
  6. In a bowl, whisk the egg yolks with the lemon zest and juice and add this mixture and little at a time to the pan. Mix well.


  7. Return the pan to the heat and let it thicken a little if needed, mixing always.
  8. Plate the fish with the sauce on top, which will help to warm up the fish and will give it flavour, and add the mint on top. Serve with the mash.

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