Fennel stew with gravad laughter and shrimp

Name: fennel stew with gravad laughter and shrimp
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg potatoes (floury); 800 g fennel; salt; 6 dried tomatoes in oil little pot; 8 twigs dill; 2 packages gravad laughter à 100 g; 100 g (Dutch shrimps; 1 dl milk; 25 g butter or margarine; (freshly ground) pepper

A tasty recipe. The main course contains the following ingredients: fish, potatoes (floury), fennel, salt, dried tomatoes in oil (pot), dill, gravad lachs (à 100 g), (Dutch) shrimp, milk, butter or margarine and (freshly ground) pepper.

Ingredients

Directions

Peel, wash and cut potatoes.
Wash fennel and keep green.
Cut fennel into quarters, remove hard core and cut fennel into small pieces.
Cook in a large pan of potatoes with water and salt for about 20 minutes.
Fry fennel for about 15 minutes in frying pan.
Cut tomatoes into pieces.
Chop mince and fennel green.
Halve slices of salmon.
Slice each slice about 1/2 tablespoon of prawns.
Heat milk in microwave or pan.
Drain potatoes and fennel, collect the cooking liquid from fennel.
Pound potatoes with mashed potatoes.
Add butter and milk.
Add fennel, sundried tomatoes, fennel greens and dill and add some of the cooking liquid of fennel.
Season with salt and pepper.
Spread fennel stew over four plates and garnish with 'salmon florets'..