Fish Parmentier

Cook Time 1 hour

Servings 4

Ingredients

1kg floury potatoes, peeled and halved

1 egg yolk

120g butter

1 leek, finely chopped

1 carrot, finely diced

½ bulb of fennel, finely chopped

1 tbsp flour

100ml dry white wine

200ml fish stock

150ml cream

400g fish (cod, salmon, gemfish or a mix), cut into 3 cm chunks

150g raw scallop meat (optional)

Zest 1 lemon

1 tsp Dijon mustard

3 sprigs dill, chopped

2 handfuls of spinach, sautéed and chopped

Salt and pepper

Method

For the mash, place the potatoes in a pot filled with cold water, add some salt and bring to the boil. Cook until tender and drain well. Mash the potatoes with half of the butter then whip in the egg yolk. Set aside.

Preheat the oven at 230°C.

In a sauté pan, add remaining butter and gently soften the leek, add the carrot, fennel and stir well to combine and cook gently until soft, add the flour to coat the vegetables, cook for a minute or so then add the wine, bring to the boil for a minute and then add the stock. Stir until the mixture thickens. Now add the cream and mustard, and season with salt and pepper. Simmer for a further 5 minutes to thicken. Remove off the heat, add the fish, scallops, spinach, zest and dill, put the lid on and allow the residual heat to cook the fish.

Pour the mixture into a baking dish. Cover with the mash potatoes and bake for 15 minutes or until golden and crispy.