• sea salt and freshly ground black pepper
• 1kg cut/diced potatoes
• 1 carrot
• 2 sticks of celery
• 150g good cheese (I used Sottocenere)
• 4 sprigs of fresh flat-leaf parsley
• 300g fish fillets, skin off and bones removed
• olive oil
Preheat the oven to 400°F/gas
Roast the potatoes until brown.
Grate the celery, carrot on the coarse side of the grater and add to a casserole dish
Along with finely chopped parsley.
Drain the fish and cut into bite-size chunks and add on top of the celery, carrots and parsley, add about a tbs of olive oil and add a good pinch of salt and pepper. (I like to layer) Make a mornay sauce with the Sottocenere (flavored with truffle oil, coriander, cinnamon, nutmeg, licorice, fennel, anise and clove) and add the roasted potatoes
40 min @ 400
|It was quite tasty I have to say. Good comfort food.|