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Ingredients
US|METRIC
4 SERVINGS
- 1 kg Yukon Gold potatoes (peeled)
- 6 Tbsp. coarse sea salt
- 4 Tbsp. butter (room temperature, cut into pieces tips & tricks)
- 4 Tbsp. light sour cream
- sea salt (ground Himalayan, to taste)
- freshly ground black pepper (to taste, I always use mixed peppercorns)
- 4 cups whole milk (Footnote)
- 1 pinch sea salt (ground Himalayan)
- 1 1/4 lb. white fish fillets
- halibut
- pollock
- pollock
- tilapia
- tilapia
- cod
- cod
- bass
- bass
- haddock
- haddock
- grouper
- 3/4 lb. prawns (peeled and deveined)
- 1 cup frozen peas (half thawed)
- 2 Tbsp. butter
- 1 cup white onions (diced)
- 1/2 cup carrots (diced)
- 1/2 cup celery (diced)
- 2 cloves garlic (pressed)
- 2 1/2 cups milk (reserved, or as needed)
- 1 Tbsp. freshly squeezed lemon juice (tips & tricks)
- 1 Tbsp. fresh dill (chopped tips & tricks)
- 1/2 tsp. hot paprika
- 1 Tbsp. cornstarch (mixed with 1/2 cup cold water)
- sea salt (ground Himalayan, to taste if needed)
- freshly ground black pepper (to taste if needed, I always use mixed peppercorns)
- 1 cup sharp cheddar cheese (grated)
- 1 Tbsp. fresh chopped parsley (for garnish tips & tricks, optional)
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