Almost by accident, I devised a recipe that is a little like a fonduta, a little like an aligote, but different from both. When I boil potatoes for mashing, I often keep the cooking liquor for soup. If the potatoes are particularly floury, the liquid separates with a thick potato layer at the bottom. I used this layer to add to a white sauce, into which I then beat grated cheese. The resulting potato and cheese ‘fondue’ was delicious. I spooned it into hot soup plates, placed a piece of cod fillet on top, and poured around it a moat of parsley and clam broth with a few very fresh steamed clams.
Boil the potato in about
Using the butter, flour and milk, make a white sauce in the usual way, and then beat in the cheese and the mashed potato. Season with salt, pepper and a little nutmeg. Keep it warm while you first cook the cod fillet in a frying pan with the olive oil, and cook the clams and parsley in the wine and water until the clams open.
Serve as described above.
Mussels can replace the clams. The cooking juices should be quite green with parsley, to provide a nice contrast. If you have a juicer, you can even add some parsley juice.
© 2000 Frances Bissell. All rights reserved.