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!