Jo Pratt's Salmon, Prawn & Leek Hotpot

Jo Pratt's salmon, prawn & leek hotpot recipe
Prep in Prep in:
20 mins
Cook in Cook in:
40 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 483
Fat 16.9g 24%
Saturated Fat 3.1g 16%
Total Sugars 4.7g 5%
Salt 1.2g 20%

Method

Preheat the oven to 200C/180 fan oven/Gas Mark 6.

Cut the potatoes into even sized chunks and place in a steamer set above a pan of boiling water. Cover with a lid and steam for about 15 minutes until they are just tender, but not too soft. Once cooked, leave to cool slightly.

Meanwhile, melt 40g of the butter in a large saucepan and gently sauté the leek with the bay leaf until the leek has softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.

Stir in the salmon and prawns and return to the simmer. Cook for about 5 minutes, until the prawns are pink and the salmon is cooked, before adding the parsley or dill, eggs and capers, (if using) then season with salt and pepper.

Thinly slice the potatoes and lay half on the bottom of an ovenproof dish such as a casserole or deep pie dish. Spoon in the fish filling, removing the bay leaf, then lay the rest of the potatoes on top.

Melt the remaining butter and brush over the top of the potatoes. Place in the oven and cook for 35-40 minutes or until the top is golden.

Ingredients

750g Smooth potatoes, such as Desiree, peeled

60g butte

1 leek, finely sliced

1 bay leaf

30g flour

500g salmon fillet, skinned and cut into approx. 3cm chunks

200g raw tiger prawns, peeled (defrosted frozen ones are fine)

150ml white wine

200ml milk

2tbsp chopped parsley or dill

2 tbsp capers (optional)

750g Smooth potatoes, such as Desiree, peeled 60g butte 1 leek, finely sliced 1 bay leaf 30g flour 500g salmon fillet, skinned and cut into approx. 3cm chunks 200g raw tiger prawns, peeled (defrosted frozen ones are fine) 150ml white wine 200ml milk 2tbsp chopped parsley or dill 2 tbsp capers (optional)

You may also like

Turkey Bubble and Squeak Recipe

Turkey Bubble and Squeak with Crisp Ham Shards

Turkey Bubble and Squeak with Crisp Ham Shards Recipe

This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.

  • Prep in: 5 mins
  • Cook in: 15 mins
Fragrant Malaysian fish and potato light curry recipe

Low sat fat

High protein

Fragrant Malaysian Fish and Potato curry

Enjoy Malaysian flavours with this brilliant curry.  Using prawns, cod and salmon, this is a fragrant and delicious dish with punchy aromatic flavours.

  • Cook in: 20 mins
Potato, red onion & chicken gallete pie recipe

Potato, Red Onion & Chicken Gallete Pie Recipe

An inventive and interesting table centrepiece, ideal for dinner parties. Crunchy golden filo pastry combined with crème fraîche and chicken makes an interesting combination.

  • Prep in: 10 mins
  • Cook in: 20 mins
Jo Pratt's salmon, prawn & leek hotpot recipe

Jo Pratt's Salmon, Prawn & Leek Hotpot

This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.

  • Prep in: 20 mins
  • Cook in: 40 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union