Timesaver – no sauce to make.
PREP 20 MINS
COOK 40 MINS
1.5kg new potatoes, sliced
few sprigs of mint
2tbsp olive oil
3 leeks, trimmed and sliced
100ml white wine
2tsp English mustard
150ml single cream
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