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.