• Ingredients: 27
  • Serves: 8

Roasted potato and fennel salad with to 18 red-skinned new potatoes , scrubbed, diced fennel bulb, scallions, thinly sliced on the diagonal, chopped fennel ferns, mayonnaise, sour cream or nonfat plain yogurt, salt and coarsely ground black pepper, to taste.

Ingredients

  • 16 to 18 red-skinned new potatoes , scrubbed
  • 1/2 cup diced fennel bulb
  • 3 scallions, thinly sliced on the diagonal
  • 1/3 cup plus 1 tbsp. chopped fennel ferns
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or nonfat plain yogurt
  • Salt and coarsely ground black pepper, to taste

For basil chive cream

  • 3/4 cup sour cream
  • 2 tbsps. water
  • 1/4 cup chopped fresh basil
  • 2 tbsps. chopped fresh chives
  • 1/2 tsp. salt, or to taste

For pancakes

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat the oven to 400°F. Prick the potatoes and place on a baking sheet. Bake until crisp and tender, about 1 hour.

    For this step you will need

  2. Step 2 When cool enough to handle, quarter the potatoes and place in a bowl with the diced fennel, scallions and 1/3 cup of the fennel ferns.

    For this step you will need

  3. Step 3 Combine the mayonnaise and sour cream, then fold into the potato salad. Season well with salt and pepper.

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