- Prep time: 10 mins
- Cook time: 45 mins
- Serves: 4
Ingredients
Potato Topping
- 800g sweet potatoes
- 25g unsalted butter
- Good pinch of freshly grated nutmeg
- Pinch of sea salt and freshly ground black pepper
Fish Filling
- 2 tbsp cornflour
- 300ml semi-skimmed milk
- 700g mix of haddock and salmon, skinless, cut into bite-sized chunks
- 150g frozen peas
- ½ bunch of spring onions, sliced
- Fronds from 1/3 bunch of fresh dill, finely chopped
- 100g low fat crème fraiche
- Freshly ground black pepper
Recipe Allergens: fish and milk.
Method
- 1. Preheat the oven to 200oC (fan 180oC), 400oF, Gas Mark 6.
- 2. Bring a medium pan of salted water to the boil and cook the potatoes together for 10-12 minutes or until tender. Alternatively, steam the potatoes, in which case they tend to take on less water, making for a stiffer, drier (and better) sweet potato mash.
- 3. As this cooks, put the cornflour in a wide pan with a little of the milk and stir until dissolved and smooth. Then add the rest of the milk while stirring all the time.
- 4. Place on a low to medium heat and while continuing to stir all the time, bring to a simmer and cook for a few minutes until slightly thickened. Then add the fish, peas, spring onion and dill and cook gently for about 3 minutes, stirring regularly to prevent it from catching on the bottom
- 5. Carefully stir in the crème fraiche and salt and pepper, to taste. Remove from the heat and tip onto a 2.5 litre ovenproof dish (min measures 25cm square and 6cm deep).
- 6. Once cooked, drain the potatoes well and tip them back into the pan. Mash until smooth with the butter, nutmeg and enough salt and pepper to taste.
- 7. Place spoonful’s of the mash potato all over the top of the fish filling and spread it out evenly with a fork. Grate over a little more nutmeg if you fancy it and pop on a baking tray in the oven for about 20 minutes until the top is just catching colour and the fish filling is piping hot. Serve at once.
*This recipe was developed by Aptaclub at part of their Eating for 2 Campaign, together with Chef Lorraine Pascale.
