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 t...