Potato World dish Potato and fish casserole dish. It is easy to prepare, very tasty and also healthy. The vegetables are steamed al dente and the cooking liquid is made into a flavourful sauce. I n this recipe, all ingredients are braised in a large baking AGENDA 28 - 30 May 2009 Europatat congress Loirevallei, France www.europatat.org 8-10 September 2009 Potato Europe 2009 Emmeloord www.potato2009.com 10-14 November 2009 Agri Technica 09 Hannover, Germany www.agritechnica.com 18 November 2009 Aardappeldemodag congres Emmeloord Main course, serves 4. Preparation time: approximately 20 minutes (plus 55 minutes in the oven). • 1 kilo of small firm potatoes in their skins • 1 dl fish stock • 50 grams of butter • 1 big onion • 4 Roma tomatoes • 250 grams of mushrooms • some dry white wine • salt, freshly-ground pepper • 125 grams of smoked bacon (cubed) • 4 tablespoons of chopped fresh herbs (parsley, dill) • 400 grams of whitefish fillets (sea bass, hake, cod, halibut), not too thick • 2 heaped tablespoons of crème fraîche Preheat oven to 180°C. Wash and clean the potatoes. Only halve or quarter the bigger ones. Put the potatoes in a big baking dish. Pour the hot fish stock over the potatoes and add knobs of butter. Cover with aluminium foil and bake the potatoes in the preheated oven for approximately 25 minutes. Meanwhile, peel the onion and cut into pieces. Slice the tomatoes. Clean and halve the mushrooms. Add onions, tomatoes and mushrooms to the potatoes in the baking dish. Add the white whine and season with salt and pepper. Cover with foil and put back in the oven for 20 minutes. Meanwhile, fry the bacon cubes in a frying pan until slightly crisp. Add the chopped fresh herbs, the fish fillets and the bacon cubes to the vegetables in the baking dish and put the covered dish back into the oven for about 10 to 15 minutes (the fish should be just done). Ladle the potatoes with the vegetables and the fish onto plates. Slightly crush the potatoes. Stir the crème fraîche into the liquid and pour the mixture over the potatoes and the fish. Tip: Add a spoonful of coarse mustard to the crème fraîche mixture. Ingrid van den Arend www.aardappeldemodag.nl 25-26 November 2009 British Potato 2009 Harrogate, Great Brittain www.potato.org.uk 14-17 December 2009 Landbouw werktuigenbeurs Leeuwarden www.wtclandbouw.nl 20-21 Januari 2010 BioVak Zwolle www.biovak.nl 2-4 februari 2010 Kiev Agrihort Kiev, Oekraïne www.bto-exhibitions.nl 3-5 februari 2010 Fruitlogistica Berlin, Germany www.fruitlogistica.com Advertising and Subscriptions Herman L. Vorst Tel. : +31 (0)70-3589331 Fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Subscription rates for 2009 € 75,-© Aardappelwereld BV No part of these articles and/or illustrations may be reproduced without the prior written permission of the publisher. Publisher and authors state that this magazine has been compiled in good faith and with the greatest care. Consequently, they accept no liability whatsoever for any damage that is the result of acts and/or decisions that are based on the information provided. Translations Ineke Touber Printer Koninklijke De Swart The Hague NL Potato World magazine Publisher Aardappelwereld BV Address van Stolkweg 31 P.O. Box 84102 2508 AC DEN HAAG Netherlands tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl Website: www.PotatoWorld.nl Editorial Ing. Jaap Delleman (Editorial Director) Ing. Leo F. Hanse (Editor) tel. : +31 (0)70-3589331 fax.: +31 (0)70-3544290 E-mail: info@potatoworld.nl P o t a t o w o r l d 30 Potato World 2009 • number 2 Pagina 29
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