I LIKE THIS RECIPE BECAUSE ... the creamy mash makes this a perfect home-cooked cosy meal.
1 teaspoon salt (for the potatoes)
4 medium sized desiree potatoes peeled washed and cubed
200g salmon flaked
150 ml milk
2 tablespoons olive oil
1 teaspoon black pepper
1/4 teaspoon salt
1 red onion peeled washed and cubed
2 teaspoons fennel seeds
1 large courgette washed and cubed
1 teaspoon dijon mustard
1 fish stock cube
3 tablespoons cornflour
3 tablespoons water
1 teaspoon butter (for the potatoes)
1 teaspoon single cream (for the potatoes)
1 /4 teaspoon salt (for the potatoes)
1/4 teaspoon black pepper (for the potatoes)
1. Pre-heat the oven to 180C/ 180 fan. Fill a medium-sized saucepan with water; bring to the boil; reduce the temperature to a medium heat; salt the water and add the potatoes. Cook for 20 minutes.
2. Place the prawns, and salmon in a small saucepan; pour over the milk and bring the pan to the boil. Reduce the heat and simmer for five minutes.
3. In a skillet warm through the olive oil; season with salt, pepper, garlic and red onion. Stir in the fennel seeds; the aniseed taste of the fennel when mixed with the sweeter red onion creates the perfect flavour.
4. Add the large courgette and sweetcorn. Stir-in the dijon mustard and sauté for five minutes.
5. Once the fish is cooked, place on a plate and cover. Pour the milk into the skillet; add the fish stock cube, water, cornflour and stir continually until the sauce thickens.
6. Remove the skillet from the heat; add the cooked fish and briefly rest.
7. Drain the water from the potatoes. Place back on the heat for 30 seconds, then remove and mash. Add the butter, single cream and season with salt and freshly ground pepper as you continue to mash to a creamy consistency.
8. Carefully pour the fish mixture into an ovenproof dish or four ramekins. Top with the creamy mash and cook for thirty minutes. Serve immediately.