Mon, 2 September 2019
Ingredients:
600 ml Full fat Cream
1 onion
1 large carrot
1 leek
olive oil
50 g butter
2 teaspoons mustard
150 ml white Wine
100g Grated Cheddar cheese
2 kg Maris Pipers potatoes mashed
cayenne pepper
200 g seasonal greens,
1 kg mixed fish fillets and seafood, such as smoked haddock, scallops, salmon, bass, gurnard, lemon sole, skin off, pin-boned, from sustainable sources
10 raw peeled king prawns, from sustainable sources
1. Peel the onion and carrot, wash the leek, finely chop it all and place in a large casserole pan on a medium heat with 1 tablespoon of oil and the butter. Cook for 15 minutes, or until soft and sticky, stirring regularly.
2. Stir in the mustard and White wine. Let the alcohol bubble and cook away, stir in the cream and simmer until you have a nice, silky consistency.
3. Remove from the heat, grate in the cheese, taste, season to perfection with sea salt and black pepper and leave to cool.
4. Preheat the oven to 180°C/350°F/gas 4.
5. Remove any tough stalks from the greens, then finely chop and sprinkle into a baking dish (30cm x 35cm).
6. Slice all the fish into bite-sized pieces and add to the dish, halve and add the prawns (deveining, if needed). Pour over the sauce, top with the mash, then drizzle lightly with oil.
7. Bake for 1 hour, or until golden, bubbling and the fish is cooked through.
Wed, 4 March 2026
Chef: Simon O’Connell
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