Recipe for Gepofte aardappel haring

Ingredients - 3 Bintje potatoes - 500ml of rapeseed oil - Salt

Preparation - 1. Peel the potatoes. 2. With a mandolin, slice the potatoes lengthwise on the thicker setting (approx. 2mm). 3. Place the largest slices of potato between two sheets of kitchen paper to absorb the moisture (you can use the smallest slices for a bake or to thicken a soup). 4. When dry to the touch, cut out fish shapes in each slices and place on a dry sheet of kitchen paper. 5. Heat up 2 batches of oil, respectively, 140°c and 190°c. 6. Place a few fishes (the more fishes, the more chance for them to puff) in the 140°c bath. 7. Constantly stirring the pan for all the fishes to be evenly bathed with hot oil, fry until the potatoes start to blister (approx. 5min). 8. Put the fishes aside on kitchen paper to cool completely. 9. Drop the fishes into the 190°c oil and, with a slotted spoon, push to fully emerge them in the piping hot oil. 9. Fry until golden brown (approx. 1.5min). 10. Put the fishes aside to cool on kitchen paper, season with salt. 11. Serve hot, or leave to cool and drop in the 190°c oil for a few seconds to reheat.

Note: Serve with white wine vinegar, diced onions and pickle, or a pickled onion mayonnaise.

Shopping list: - ECOLOGISCHE BOERDERIJ DE BOTERBLOEM farm: winterpen carrot (Amsterdam, NL), homemade flower honey (NL) - ODIN Coöperatieve supermark or EKOPLAZA: Bioplanet rapeseedoil (French organic oil)