Chef Pierre GAGNAIRE OFFERS : "La Bonnotte" potatoes

Discover a new Chef's recipe:

"LA Bonnotte" potatoes

POMMES DE TERRE BONNOTTES DE NOIRMOUTIER

Serve for 4

INGREDIENTS

  • 400g of potatoes
  • 250g mousseron mushrooms
  • 8 thin slices of raw haddock (15g each)
  • Juice of 2 lemons
  • 5 spring onions
  • 1 bouquet garni
  • Olive oil/100g of unsalted butter
  • Black pepper
  • Fleur de sel
     

 

POMMES DE TERRE BONNOTTES DE NOIRMOUTIER

METHOD

  1. Fry the potatoes in olive oil in a casserole pan for 7 to 10 minutes over a low heat. Season with fleur de sel.

  2. Add the white bulb of the spring onions. Cover and leave to cook on a low heat for 10 minutes.

  3. Add the mushrooms and butter and cook for a further 10 minutes with the pan lid on.

  4. Add the haddock and the green spring onion tops. Stir. Season with pepper and add more salt if required..
     

SERVING SUGGESTION

This dish can be served with sole meunière, a vegetable salad or fish tartare