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

Alex Mackay’s baked King Edwards with asparagus, poached egg & tomato dressing with basil recipe

Alex Mackay’s Baked King Edwards with Asparagus, Poached Egg & Tomato Dressing with Basil Recipe

“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."

  • Prep in: 5 mins
  • Cook in: 25 mins
Pan seared cod with potatoes and chorizo recipe

High protein

Low sat fat

Pan Seared Cod with Potatoes and Chorizo

Try this pan seared cod for a healthy evening meal. Containing chorizo, peppers and paprika for a spicy kick.

  • Cook in: 25 mins
Warm potato and tuna salad recipe

Low fat

Low sat fat

Low sodium

Warm Potato and Tuna salad

Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.

  • Cook in: 20 mins
ADHB logo

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