Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 31¾ oz floury potatoes, peeled and roughly chopped
• 1¾ oz butter, divided
• 2 tbsp olive oil
• 2½ cups semi-skimmed milk, plus a splash for the mash
• 28¼ oz white fish fillets, skinned
• 3 tbsp plain flour
• 1 grating of nutmeg
• 3 tbsp double cream
• 7 oz Jerusalem artichokes, scrubbed and thinly sliced
• 1 leek, finely sliced
• 7 oz raw peeled prawns
• Large handful parsley, chopped
• Small handful dill, chopped
• Grated zest and juice of 1 lemon
• 1 oz Gruyère, grated
• Salt and black pepper

Method

1. Heat the oven to 400°F. Boil the potatoes in salted water for 15 to 20 minutes until completely tender. Drain, mash with half the butter and a splash of milk, season well, and set aside.
2. Put the fish in a wide pan with the 2½ cups milk, bring just to a simmer, and poach gently for 5 minutes. Lift the fish out, flake it into large chunks, and strain the milk into a jug.
3. Melt the remaining butter with the olive oil in the same pan. Stir in the flour and cook for 1 minute, then gradually whisk in the reserved poaching milk. Simmer, stirring, for 3 to 4 minutes until thickened. Remove from the heat and stir in the cream, nutmeg, lemon zest, parsley, and dill; season with salt, pepper, and lemon juice to taste.
4. Meanwhile, fry the leek and Jerusalem artichokes in a little of the pan fat or a knob of butter for 5 minutes until softened.
5. Fold the flaked fish, prawns, leek, and artichokes gently through the sauce and tip everything into a deep oven dish.
6. Spoon the mash over the top, rough it up with a fork, and scatter over the Gruyère.
7. Bake for 25 to 30 minutes, until the sauce is bubbling at the edges and the top is golden. Rest for 5 minutes before serving.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).