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


Ingredients for 4

  • 500g baby/salad potatoes (or small new potatoes/new ‘Queen’ potatoes)
  • 300g mixed seafood of your choice
  • 1 shallot
  • A couple of fresh sprigs of dill
  • 1 leek
  • 100 ml full fat cream 40% fat (Because this is an oven recipe, we need a cream with a higher fat percentage; otherwise, it will become too liquid)
  • 1 tsp fish seasoning mix
  • 1 puff pastry
  • 1 egg
  • To serve: mixed salad leaves
  • Salt and pepper
  • Olive oil
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Preparation time: 45 MIN Cooking time: 40-45 MIN
  1. Pre-heat the oven to 200°C.
  2. Cut the potatoes in half. Add them to a large saucepan, cover with cold, salted water and bring to a simmer over medium heat. Cook for 10 minutes, or until firm. Drain and leave to steam dry.
  3. Finely slice the shallot, cut the leek into rings, and finely chop the fresh dill.
  4. Use a large baking tray (the size of the puff pastry). Add some olive oil to the tray. Place the cooked potatoes, mixed seafood, shallot, dill leaves and leeks in the olive oil in the shape of the puff pastry. Drizzle the cream over the ingredients. Season with salt, pepper, and fish seasoning.
  5. Place the puff pastry on top of the fish and vegetables and, using a fork, press the ends down.
  6. Beat the egg in a small bowl. Brush the surface of the pastry with the egg and place in the oven for 30-35 minutes until golden brown.
  7. Remove from the oven and turn up-side down. Serve with the mixed salad leaves.

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