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potatoes white fish salmon fillet haddock prawns fish cream eggs Cheddar cheese egg yolks milk peas butter vegetable stock cube herbs water
Viewed: 70 - Published at: a year agoIngredients
- 750 g (26.5oz) floury potatoes
- 200 g (7.1oz) white fish (cod, haddock or pollock)
- 200 g (7.1oz) salmon fillet
- 140 g (4.9oz) smoked haddock
- 70 g (2.5oz) prawns
- 1 fish stock cube
- 225 ml (7.9fl oz) double cream
- 1 small leek, sliced
- 2 hard boiled eggs
- 40 g (1.4oz) cheddar cheese, grated
- 3 egg yolks
- 125 ml (4.4fl oz) milk
- 320 g (11.3oz) peas
- 25 g (0.9oz) butter
- 1 vegetable stock cube
- 3 sprigs of fresh herbs (tarragon, chives, mint), half chopped
- 200 ml (7fl oz) water
Method
- Pre-heat oven to 220C, Gas Mark 7.
- Cook the potatoes in boiling water until soft, then mash or pass through a sieve or potato ricer.
- Check the fish for bones, cut it into chunks and place in the bottom of a large ovenproof dish with the prawns.
- Pour the cream into a pan, crumble in the stock cube and bring to the boil, whisking to dissolve the cube.
- Pour over the fish.
- At the same time, blanch the leek in boiling water for 1 minute, just to soften it a bit.
- Drain and immediately add to the fish.
- Sprinkle with the chopped eggs and cheese.
- Bring the milk to the boil and add to the potatoes.
- Stir in, then add the egg yolks and stir to combine.
- Don't season your potatoes, as we already have seasoning in the cream.
- Fork over the top of the dish and place in a pre-heated oven for 20 minutes, depending on your oven, and let it rest (it will continue cooking).
- Glaze over with a bit of melted butter.
- For the peas, add butter and water to the pan.
- Once it emulsifies, crumble in the stock cube and heat gently.
- Once the butter is melted and the stock cube dissolved, add the peas and cook for 5-6 minutes.
