Kantoche Mer & Campagne

Easy recipe for crispy mixed vegetables with herbs and pan-fried fish fillet with garlic and Breton butter:

INGREDIENTS:

• 1 kg medium to large potatoes, avoid ‘floury’ ones (see table below)
• 500 g coloured carrots (or plain carrots depending on the desired visual effect)
• 1/2 mustard glass of herbes de Provence
• 1/2 mustard glass olive oil
• 1 teaspoon curry powder or other spice to taste (optional, but avoid chilli)
• Salt & pepper

RECIPE:

Vegetables:

1. Cut the vegetables into slices of 1 to 2 cm maximum (too thin and they may dry out in the oven)
2. Place them loose in a large container with a lid, add the spices, oil, salt and pepper, close and shake vigorously to mix evenly.
3. Cook in the oven at 200 degrees for about 20 minutes (depending on your taste)
4. As soon as the vegetables start to roast and puff up, turn them over. They should be soft inside and the skin crispy.

Fish:

1. For the breadcrumbs, crush 2 rusks and a clove of garlic for 2 people on a plate and lightly flour the fish fillets
2. Dip them in a beaten egg
3. Then press them into the garlic and breadcrumbs mixture until they are well covered.
4. Fry over a medium heat in salted butter

Serve with a glass of sweet cider.