Lamb's lettuce stew with fennel

Cut the potatoes into pieces and boil in a pan with a large bottom of boiling water with a little salt in 15-20 minutes until done. In the meantime, scrape or cut the fennel bulb into wafer-thin strips.

Rub the tartini with 1½ tablespoon of olive oil and fry in a hot frying pan in 4-6 minutes nicely browned and rosé inside. Keep the tartar tarts warm on a plate under aluminum foil.

Drain the potatoes, crush them and stir with 1½ tablespoon of olive oil and milk to a smooth puree. Stir in the fennel and lamb's lettuce beforehand.

Warm the stew all the way through until the lamb's lettuce starts to shrink and the fennel becomes softer. Stir 100 ml of water through the shortening of the tart tarts. Cook over to a gravy on a high heat. Serve the stew with a dimple of gravy and a tartar on it.