Sole with clams and crushed potatoes
We often go to Dieppe and buy fresh fish there on the quay, walk around the market and have lunch in one of the many restaurants.
A favourite place often serves “crushed potatoes’ as a side dish – cooked potatoes crushed with a fork and some cream for smoothness.
Back home, I tried my version to accompany a dish of small sole with a clam sauce.
- 4 small sole
- 400 grammes of potatoes
- 400 grammes of clams
- One shallot
- Four cloves of garlic
- Half an onion
- A small cup of yoghurt (or cream)
- Glass of calvados (or wine)
- Cook the potatoes, cool them under the tap, peel and set aside.
- Cut the onion and garlic finely, mix with the potatoes, crush with a fork (or a plunger blender), add yogurt and pepper; Set aside in a low oven.
- Clean the fish, remove the skin and innards (or let the fishmonger do that)
- Clean the clams under running water, put them in a skillet and cook for some 10 minutes until they open and the yellowish meat appears. Drain and keep the liquid. Set aside. Take for the shells.
- Slice the shallot
- Dry the fish.
- Heat butter in a frying pan and add the fish, turn after 4 minutes, add pepper, and the shallots, turn again, check with a knife whether the fish is cooked, if not prolong for a while.
- Remove fish from the pan, deglaze with calvados and add the clams and their liquid.
- Add pepper, pour sauce over the fish and serve.