This delicious and stunning recipe for
bright yellow mashed potatoes was created with fish in mind, so it is the fish
version that I am giving. Use also as a topping for a fish pie. To
serve saff mash with meat, cook the potatoes in chicken stock or water.
2 lb (900 g) floury-variety potatoes
Large pan of prepared fish stock
Generous tsp saffron threads
1 clove garlic
1/2 pt (275 ml) best quality extra virgin
1/2 pt (275 ml) thin cream or gold-top
milk salt, pepper to taste
Lightly peel the potatoes and cut into
even-sized pieces. Drop into the fish stock and add the saffron and
garlic. Bring slowly to the boil and simmer until the potatoes are
cooked, bearing in mind that the slower the cooking the more yellow the
potatoes will be.
When cooked strain off the liquid and
retain the saffron threads and clove of garlic with the potatoes. Add a
tbs or two of the hot liquor to the potatoes and pass through a Mouli
legume, sieve or use a masher. If you possess a Kenwood chef use the
'K' beater on speed 2 and gradually add the olive oil and cream until
the mixture is light and fluffy. Manual beating is best done carefully
and with a wooden spoon. Adjust seasoning and serve. The saffron
threads will bleed slightly into the mash giving a pretty effect.
Simon's favourite accompaniment to saff
mash is individual portions of cod cooked thus: heat a dessert spoon of
olive oil in a thick Le Creuset-type frying pan. Dust the cod with
seasoned flour and cook for
one minute on each side. Transfer to a very hot oven for five minutes
and serve with wedges of lemon and a big bunch of watercress.
Incidentally, the fish stock, now
thickened by the potatoes, can be sewed as a soup. Merely season with
salt and pepper and fold in some chopped fresh coriander for an