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Ingredients
- 150 mls dry white wine
- 275 mls Fish stock
- 1 bay leaf
- 700 G mixed white fish
- 2 oz butter
- 2 oz plain flour
- 2 T crème fraiche
- 6 cornichons chopped
- 1 T heaped chopped parsley
- 1 T chopped dill
- Salt and black pepper
- 8 oz scallops halved
- 4 oz raw tiger prawns
- 2 lbs Desiree potatoes
- 1 T salted capers
- 2 oz melted butter
- 50 G strong cheddar cheese finely grated
Ingredients
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Instructions
- Boil potatoes with their skins on for 12 minutes. Drain and cover with a cloth
- Heat wine and fish stock together with the bay leaf and some seasoning and poach white fish gently for 5 minutes. Remove fish and strain liquid
- Rinse the pan and in it melt the butter. Whisk in the flour and cook for 2 minutes. Slowly add the strained stock and simmer gently for 5 minutes whisking to a smooth sauce. Add the parsley, cornichons, dill and crème fraiche. Check seasoning and remove from heat
- To make the rosti topping grate potatoes coarsely, add capers and melted butter and toss together well
- Add skinned white fish, scallops and prawns to the sauce and pile into a baking dish
- Cover with rosti mix, scatter the grated cheese over and bake on a high shelf for 35-40 minutes at 220 C
Recipe Notes
The shellfish are optional but if not used make up their weight with salmon or even some smoked fish