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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Tasty, filling and very easy to make. Ingredients:
5 large potatoes, peeled and cut into 1 inch cubes |
2 eggs |
1 onion, finely chopped |
extra virgin olive oil |
1/2 pint double cream |
3 ounces strong cheddar cheese, grated |
1 lemon, juice of |
1 teaspoon english mustard |
parsley, finely chopped |
1 lb haddock or 1 cod fish fillet, skinned and sliced into strips |
4 ounces sweetcorn |
8 ounces cooked shelled prawns |
nutmeg |
seasoning |
Directions:
1. Pre-heat the oven to 230C/450F/Gas MK 8.
2. Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
3. Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
4. Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
5. In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
6. Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
7. Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.
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