|Summer comfort food|
Finely chop an onion and poach with the fish in 50:50 milk/water.Drain, reserving liquid, cool and flake the fish.
Scrub and chop the potatoes and boil until just tender. Drain and let the moisture steam off them. Mash with a little of the fish milk and let them cool, the dryer and colder the better.
- Fennel bulb
Finely chop all ingredients. Mix and dress with lemon and garlic infused olive oil.