Make a change from mash and top the saucy fish with slivers of tender new potatoes.

Timesaver – no sauce to make.

 

SERVES 6

PREP 20 MINS

COOK 40 MINS

 

1.5kg new potatoes, sliced

few sprigs of mint

100g asparagus

2tbsp olive oil

3 leeks, trimmed and sliced

100ml white wine

2tsp English mustard

150ml single cream

2tbsp dill

500g salmon fillet, cut into chunks

500g smoked haddock, cut into chunks

300g large prawns

juice of 1 lemon

 

1 Bring 2 pans of salted water to the boil. Add the potatoes and mint to one and asparagus to another. Return to the boil, then simmer for 5 mins until almost tender, then drain.

2 Heat oven to  200C, Gas 6. Heat 1tbsp oil in a large pan, add leeks and cook gently for 10 mins, to soften.

3 Add wine and mustard and cook for a few mins, then turn off heat and stir in cream and dill.

4 Arrange the salmon, haddock and prawns in a large pie dish. Add the asparagus. Season and squeeze over lemon juice, then pour over the leeks and creamy sauce. Gently mix together.

5 Spread the potato slices over the top to cover. Season and drizzle with olive oil. Bake for 35 mins until potatoes pale golden and fish tender.

Per serving; 500 cals, 16g fat (5g sat fat) 43g carbs