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Baby potatoes with mascarpone sauce and dill

January 2024

When spring is in the air, we like to taste it on our plates. More often fish instead of meat. We temporarily say goodbye to rosemary and shallots, and embrace dill and spring onions. This recipe gives us a taste of spring. Let that unexpected sunny day come…..

Side dish, serves 4. Preparation time approx. 20 minutes.

  • 600 grams of baby potatoes
  • 4 spring onions
  • 6 sprigs of dill
  • 1 tablespoon of butter
  • 1 dl of fish stock
  • 2 heaped table spoons of mascarpone
  • salt, freshly-ground pepper
  • 1 small jar of fish roe

Preheat oven to 180ºC.
Wash the baby potatoes under cold running water and dry thoroughly with a clean tea towel. Place them in a large oven dish and bake in the oven until done (approx. 20 minutes).
Meanwhile, cut the spring onions into thin rings. Chop the dill (not too finely). Take a deep frying pan. Melt the butter. Gently fry the spring onions on a very low heat for 2 minutes (they should remain nicely green).
Add the stock and bring slowly to the boil. Let the mascarpone melt in the sauce. Season well with salt and coarsely-ground pepper.
Ladle the cooked baby potatoes into the mascarpone sauce. Spoon the dill through the dish.
Put the potatoes and the sauce into an attractive dish. Garnish with a blob of mascarpone sprinkled with roe.
Delicious with steamed fish and mange-tout.

Tip: As long as the weather remains dull, use chicken stock, chives and garnish with crisply-fried bacon strips.


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