Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 55 minutes
Ingredients (serves 4):
675g/11/2lb floury potatoes
Method: 1. Butter a 1.7litre/3pint shallow ovenproof dish and set aside. Peel the potatoes and cut into 5mm/1/4inch thick slices. Bring a large pan of lightly salted water to the boil and add the potatoes. Cook for 4-5 minutes. Drain well and set aside. Meanwhile, preheat the oven to 190*C/fan oven 170*C/Gas mark 5.
50g/2oz Glenilen Farm Handmade Country Butter
1 large leek, trimmed and finely shredded
3 tbsp plain flour
350ml/12fl oz milk
4 tbsp single cream
350g/12oz firm white fish e.g. cod or haddock fillet, skinned and cut into large chunks
225g/8oz Dublin Bay Prawns, peeled
125g/4oz Kinvara Smoked Salmon slices
125g/4oz cooked Fastnet Mussels, removed from their shell
125g/4oz Carrigaline cheese, grated
2. Melt 75g/3oz of the butter in a large frying pan (remove and reserve 1 tablespoon) and saute the leeks for 2-3 minutes until just softened. Grate over some nutmeg. Sprinkle over the flour and stir well. Gradually add the milk and stir until thickened and creamy. Season to taste. Stir in the cream.
3. Mix together the white fish, prawns and mussels and scatter over the base of the buttered dish. Arrange ruffles of the salmon randomly over the top. Spoon over the sauce to cover and crumble over the cheese. Arrange the potatoes overlapping over the surface of the sauce.
4. Brush the potatoes with the reserved butter (remelted if necessary) and sprinkle over the remaining cheese. Season and bake for 45 minutes until golden and bubbling.