This last weekend I participated in the Swedish version of the Paper Chef, I have been a bit lazy lately but this month I felt that I had to participate. The ingredients were those that you see in the first photo: potatoes, mushrooms, olives and white fish. I had my doubts about the olives and the mushrooms together, I still don't think that they are a particularly successful combination, but rules are rules. (Updated: I have to add that the dish as a whole was quite good but the combination olives-mushrooms didn't thrill me into exploring it any further.) I made this:
FISH AND OLIVE FILLED POTATOES WITH TOMATO AND PORCINI SAUCE
8 big potatoes
200 g/7 oz white fish
20-25 olives, chopped
Fresh Thyme
25 gr/0.9 oz dried porcini mushrooms
400 ml/1.7 cup tomato sauce
Salt
Extra virgin olive oil
- Put the dried porcini to soak in about 200ml/0.8 cup tepid water.
- Scoop out the inside of the potatoes length wise, I used one of those things that you use to take out the seeds of apples, name please?
- Boil the potatoes and the part you took out of it. Let the potatoes boil just for 2-3 minutes before you take them out of the water but leave the rest to cook on.
- Sauté the fish in some olive oil together with the thyme, when it is almost ready you add the chopped olives and mash it. Mix well. Add salt if needed.
- Mash the potato pieces and add it to the fish. Fill the holes in the potatoes with potato-fish mash.
- Put the potatoes in a greased oven-proof form and bake them in 200°C/390°F for about 15 minutes, but that obviously depends on how thick the 'walls' of the potatoes are.
- Meanwhile you mix tomato sauce and the soaking water of the porcini and let it simmer it's reduced to about a third. About halftime you add the porcini.
- Serve the potatoes on top of the sauce.
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