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Categories:
potatoes eggs onion extra-virgin olive oil double cream Cheddar cheese lemon English mustard parsley haddock sweetcorn prawns nutmeg seasoning
Viewed: 59 - Published at: 3 years agoIngredients
- 5 large potatoes, peeled and cut into 1 inch cubes
- 2 eggs
- 1 onion, finely chopped
- extra virgin olive oil
- 1/2 pint double cream
- 3 ounces strong cheddar cheese, grated
- 1 lemon, juice of
- 1 teaspoon English mustard
- parsley, finely chopped
- 1 lb haddock or 1 cod fish fillet, skinned and sliced into strips
- 4 ounces sweetcorn
- 8 ounces cooked shelled prawns
- nutmeg
- seasoning
Method
- Pre-heat the oven to 230C/450F/Gas MK 8.
- Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
- Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
- In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
- Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
- Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.
