- Serves: 4
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
For the gratin of fish
- 4x200 g white fish fillets, such as ling, whiting, pollock
- 70 g mature cheddar cheese, grated
- 100 ml double cream
- 2 tsp prepared dry mustard
- 25 g breadcrumbs
- butter, for greasing
For the fennel potato cakes
- 260 g unpeeled potatoes
- 40 g butter, plus extra for frying
- 60 g plain flour
- 1 tbsp bulb fennel, finely chopped
1. Preheat the oven to 180C/gas 4.
2. Grease the oven-proof gratin dish with butter and line with the fish; season to taste with salt and pepper.
3. Mix together the cheese, cream and mustard.
4. Cover the fish with the cheese mixture and sprinkle the breadcrumbs over the top.
5. Cook for 20 minutes until the fish is cooked and the cheese is bubbling.
6. For the fennel potato cakes; place the potatoes in a saucepan and pour in enough cold water to half cover them.
7. Bring to the boil over a high heat and immediately drain off half the liquid and simmer for about 20 minutes (depending on the size of the potatoes) until cooked.
8. Peel the potatoes and mash with the butter. Season with salt and pepper and fold in the flour and chopped fennel make a dough.
9. Transfer the potato dough to a board and roll out about 5cm thick. Cut out circles using a pastry cutter or a teacup if you don't have a cutter. Heat the butter in a medium frying pan over a medium heat and add the fennel potato cakes.
10. Cook the cakes for a few minutes on each side until golden. Serve hot with the fish gratin.
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