Fish Hash Parmentier

Finely chop shallots and onions and sauté in butter and oil over very low heat for about 20 minutes until translucent. Cook the potatoes on the stove until soft, remove the skin and turn into a puree. Finely chop the salted and puréed fish fillets and sauté with the onions for another 6 minutes, stirring frequently. Mix with the mashed potatoes. Fold in the beaten eggs, crème and spices fraîche and pour the hash into a shallow, greased ovenproof dish. Sprinkle with grated cheese and bake in a heated oven at 220-230 °C for about 15 minutes until golden brown.

Endive salad is recommended as a side dish.

Wine suggestion: Fruity, strong, but not heavy white Pulllyfume from the Maconnais.

Tip: Always use aromatic spices to refine your dishes!

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