Here is a lovely dish of the utmost simplicity that takes about 15 minutes to prepare – if the potatoes are small enough they take no more than 10 minutes to steam.
Put the potatoes on to steam and, when they are almost tender, put the butter and cream in a large heavy frying pan over a moderate heat and let the butter melt. Add the fish pieces and cook for about 3 minutes during which time the fish will become opaque. On no account let the liquid boil – the whole process must be very gentle. Add the potatoes and seasoning and cook for another 3 minutes or so. Sprinkle with parsley or chervil and serve at once.
‘For the thousandth time, why, why, why I ask, do we, the English, the pioneers of European potato cultivation, now grow such uninteresting potatoes …?’
An Omelette and a Glass of Wineby Elizabeth David, 1984.
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