Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 7 potatoes, peeled and cut in half (e.g. Rooster potatoes) (approximately 1 kg)
  • 400 ml milk
  • 4 spring onions, finely sliced
  • 320-400 g fish, (mix of cod, salmon, haddock, whatever you fancy!)
  • 1 tsp Dijon mustard
  • 10 g chives, finely chopped
  • handful sweetcorn or a can of sweetcorn
  • handful fresh or frozen peas
  • handful mature Cheddar, grated
  • 25 g butter, plus one knob
  • 25 g plain flour
EUPOTATOES28230 website 820x480 recipes 52
Cooking time: 45 MIN
  1. Preheat the oven on 180°C.
  2. Wash, peel and cut the potatoes in cubes. Put them in a pan of cold water. Bring to the boil and cook for 20-25 minutes.
  3. Drain the potatoes thoroughly and mash them with the splash of milk and knob of butter. Season with ground pepper.
  4. Put the 25 g of butter, 25 g plain flour and 4 finely sliced scallions into a different pan and heat until the butter has melted (1-2 minutes).
  5. Whisk in 400 ml of milk and bring to the boil. Avoid lumps by stirring. Cook 3-4 minutes until thickened.
  6. Remove from the heat and stir in the 320-400 g of seafood mix of fish. Then add the teaspoon of Dijon mustard, the small bunch of chives, the sweetcorn, and the peas.
  7. Spoon the mixture into an ovenproof dish and spoon the potato on top. Sprinkle the mature Cheddar cheese over the potato.
  8. Put into the oven and cook for 20-25 minutes until golden brown and bubbling.
  9. Allow to cool then serve and enjoy!

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