Smoked had­dock pie

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Serves 4

500g smoked had­dock fil­lets, skinned 1 tbsp but­ter, plus 1 tbsp melted but­ter 6 shal­lots, finely chopped 1 tbsp corn­flour 320g cour­gettes, chopped into small cubes 300ml crème fraîche zest and juice of 1 lemon 1 tbsp chopped dill, plus ex­tra to gar­nish 400g Char­lotte pota­toes, skin on, thinly sliced sea salt and pep­per Pre­heat the oven to 200°C/gas mark 6. In a saucepan, melt the solid but­ter and sauté the shal­lots for 6 mins un­til com­pletely soft­ened. Quar­ter the had­dock fil­lets and place on a plate. Dust with the corn­flour, then fry for 2 mins on each side. Add the cour­gette cubes and crème fraîche. Stir and cook gen­tly for 2 mins. Mix in the zest and juice of the lemon, and sea­son with pep­per. Sea­son the potato slices with sea salt. Fill a 1 litre oven­proof dish with the fish mix­ture, then mix in the chopped dill. Layer the pota­toes over the top and brush with the melted but­ter. Place in the oven for 25-30 mins un­til the pota­toes are golden and the sauce bub­bles. Sprin­kle with the ex­tra dill and serve.

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