Ingredients
- 50 g of plain flour
- 150 ml of white wine
- 2 lightly smoked salmon fillets, cut into chunks
- 300 g of haddock, cut into chunks
- 200 g of raw prawns
- 40 g of medium cheddar, grated
- 180 g of tartare sauce
- 100 g of butter, melted
- 300 ml of whole milk
- 500 g of large baking potatoes, peeled
Method
Step 1
Over the heat, mix 50g of the butter with the flour to make a paste, then gradually add the wine and milk, stirring all the time. Continue stirring over the heat until thickened (about 5 mins). Stir in the tartare sauce and season to taste. Set aside to cool a little.Step 2
Heat the oven to Mark 5/190°C. Peel and boil the potatoes for 5 mins. When cool enough to handle, grate into a bowl. Stir in the rest of the butter, melted, and season. Arrange the chunks of fish and prawns in an ovenproof dish and mix with the sauce.Step 3
Arrange the potato over the top of the fish, sprinkle with the cheese and cook for 30 mins until golden, and the sauce is bubbling.