|Sat Fat 14.1g||70%|
Heat the oven to 180c.
Beat the egg yolks, egg and butter into the warm mashed potato then mix in the nutmeg and season well.
Put the mix in piping bags with a nozzle and pipe into large circles on a baking tray. Pipe a wall around each circle to fill with the fish.
Divide the fish between the potato cases and bake in the oven for 12-15 minutes.
Mix the dill into the creme fraiche.
Dress each with the creme fraiche and give it a final twist of pepper and a squeeze of lemon juice if you like.
Serve with wedges of little gem and vinaigrette.
500g Rooster or Maris Piper potatoes, peeled, cubed, boiled and mashed
2 egg yolks
1 egg, beaten
1tbsp butter, melted
A grating of nutmeg
Salt and pepper
150g mixed fish, cut into cubes (salmon, cod, haddock)
150ml creme fraiche
2tbsp chopped dill
Zest of a lemon
2tbsp capers in brine
2 spring onions, sliced
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
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