- 20 Quebec small round red potatoes, scrubbed unpeeled
- 4 to 6 garlic cloves, candies (see recipe below)
- 80 ml (1/3 cup) butter
- 3 branches thyme leaves
- 45 ml (3 tbsp.) 35% cream
- 200 g (7 oz.) soft cheese, such as Münster, sliced
- Olive oil
- 2 walleye fillets, unskinned
- Salt and ground pepper to taste
- Thin stream of olive oil
- 1 pat butter
- 125 ml (1/2 cup) slivered almonds, toasted
- 4 whole garlic bulbs
- Olive oil
- Sea salt to taste
- 3 branches of fresh thyme
Preheat the oven to 180°C (350°F).
- Start cooking whole potatoes in cold water. When water starts to simmer, add a little salt and continue cooking until tender. Drain and let dry for a few minutes. Coarsely mash the potatoes and the garlic using the back of a fork. Slowly melt the butter with the thyme leaves in a small skillet to draw out the flavour and pour half over the mashed potatoes. Add cream. Mix.
- Cover bottom of plates with a layer of mashed potatoes; cover with cheese slices. Bake for 5 min. to melt cheese. Meanwhile, start preparing fish. Pat fillets dry. Make a small incision in the skin. Season with salt and pepper. Heat butter and a little oil in a skillet and fry fillets skin side down for 3 min. Turn over and continue cooking. Lay fillets on melted cheese; drizzle with rest of thyme-flavoured butter and sprinkle with toasted almond slivers.
Preheat the oven to 210°C (425°F).
Place garlic bulb on aluminium foil, and sprinkle with olive oil and salt. Add branches of thyme. Fold the foil closed so it is airtight and bake for 45 min. Remove from oven. Take extra care when opening foil!