In the Netherlands, you will find a great variety of smoked fishes. The reason for this, is that its the traditional way of preserving fresh fish here. By smoking, the fish was able to be stored and eaten later. Moreover, I love the taste of smoked fish. It adds smokiness and complexity to a simple dish. For example, this dish!
Smoked Herring, Carrot, Fava Beans & Parsley Cream
- Cooking pan
- Baking pan
- 2 Smoked Herring or other local smoked fish
- 400 gram Potatoes crumbly
- 200 gram Carrots
- 50 gram Butter
- ½ Jalapeno
- 300 gram Fava Beans without the shell
- Bunch of Parsley
- Bunch of Spring Onion
- 100 ml Cream
- Cook the potatoes and carrots for 25 minutes or until completely cooked.
- Cook the fresh fava beans in salted water for 8-10 minutes.
- Cut the herbs in 3 cm pieces and cook in 200 ml water (for about 10 minutes).
- Drain the potatoes and carrots, and add the butter and seasoning. Mash until you have a creamy puree without big pieces of potatoes and carrots.
- Blend the herbs, water and cream till a smooth sauce. Season with some salt & pepper and pour through a fine sieve.
- Optional; Take the outer shell of the fava beans. This is more work, however it makes the fava bean less chewy.
- Heat up the smoked fish in a little bit of water.
- Slice some jalapeno (or other chili pepper) in thin slices.
- Ready to serve!