Fish dish

FOR MY experimental cook, today, I do us a haddock boulangère from a Rick Stein recipe and, before him, from the classic French way of doing the potatoes.

The spuds are thinly sliced then layered, along with onions, herbs and seasoning, and baked in vegetable stock in a hot oven. The dish predates domestic ovens, when people used to take their food to the local bake house (boulangerie) for cooking.

The fish itself is just lightly fried, to seal it off, then placed on top of the potatoes for the last ten or twelve minutes. Served with green broccoli it proves to be quite good, although My Good Lady complains that I overdid the peppering a little.

Ah, well, at least I enjoyed it!