Mashed fish

Ingredients

600 g haddock
2 Tbsp coarse sea salt
300 g potatoes
180 g lard
2 Tbsp oat flakes



Preparation

Wash the fish fillet in cold water, pat dry and rub with plenty of coarse sea salt. Cover and let the salted fish stand for about half an hour.

Wash, peel and cut the potatoes into large pieces. Cover and cook in a little salted water for about 20 minutes until the potato pieces are soft.

Roughly remove the salt from the fish fillet by hand, then put the fillets in a pot, cover with water, bring to the boil briefly and then let it simmer over a low heat for about 5 minutes until the fish is cooked.

Drain the water from the potatoes and remove the cooked fish from the pot and debone it as carefully as possible.

Melt the lard in a large pot, then add the cooked fish and the cooked potato pieces, mash everything into a mushy mass and add the oat flakes and a little sea salt (or rhubarb angelica salt ).

Serve the fish puree with fresh, dark bread and plenty of butter.

[Translated from here.]