Fricassé of Gourmandine Potatoes and Smoked Fish

Fricassé of Gourmandine Potatoes and Smoked Fish


  • 4 tablespoons extra virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1 fresh bay leaf
  • zest of 1 lemon
  • 1 brown onion, finely chopped
  • 1 spring carrot, diced 2cm
  • 1 stick celery, thinly sliced
  • 700g Table Gourmandine potatoes,
    well scrubbed and cut into 3cm pieces
  • 750g chicken stock
  • 800g smoked fish, skinned, boned,
    broken into large flakes
  • 100ml cream
  • 3 tablespoons coarsely chopped curly parsley
  • 2 tablespoons cornflour dissolved in
    3 tablespoons cold water
  • 6 x 1.5cm thick slices of French bread which have been brushed with extra virgin olive oil and baked until crisp and golden in a 200°c oven


Heat the oil over moderate heat and add the garlic, bay leaf, zest, onion, carrot and celery. Fry gently without browning for 10 minutes or until the onion is soft. Add the stock and potatoes. Mix well, bring to the boil, cover and simmer 15 minutes or until the potatoes are tender. Add the fish, cream and parsley and bring back to the boil. Stir in enough of the cornflour mixture to thicken lightly. Simmer 2 minutes, taste and season with salt and freshly ground black pepper. Remove from the heat and serve each portion with a slice of the baked bread.

Serves 4-6.