Smoked haddock pie

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.