How to make
Stamppot is coarsely mashed potato, combined with other vegetables according to the specific variety.
Its homeland is Belgium, but it is also prepared in some parts of the Netherlands.
It is usually served with sausages, bacon, all kinds of meat and as we see in this case - with fish.
Although Stamppot with fish is a less common, it is no less delicious.
Start off with peeling and dicing the potatoes and carrots. The carrots must be finely diced, in order to be able to cook along with the potatoes, which need a little less time.
The two vegetables are boiled in salted water along with the bay leaf, a pinch of nutmeg, juniper grains and a sprig of dried savory herb.
In a pot, boil water with a little salt and a few drops of vinegar and poach the fish in it.
Take it out and remove the skin, if there's any. Check it to see if there are any fine bones left.
When the vegetables have perfectly softened, strain them and the spices are taken out and removed (without the nutmeg, of course).
Separately, boil the kale for 8-10 minutes. Strain it, finely chop it and add it to other vegetables.
Add the cooking cream, butter and as much salt as you like. Mash everything roughly with a potato press and mix everything well.
Distribute it into plates and crumble the poached salmon on top.
Optionally you can drizzle it with balsamic vinegar or a reduction.
This is a light and tasty dish for lovers of healthy food.
* If you have chosen to add leeks, cut them into small circles and boil them with the other vegetables.
Enjoy your meal!
