- Serves: 12
- Cook Time: 1 hour 45 minutes
- Prep Time: 20 minutes
- Effort: easy
- 6 large potatoes
- 2 tbsp olive oil
- 50 g butter
- 12 slices pancetta, chopped
- 2 leeks, thinly sliced on the diagonal
- 6 spring onions, finely sliced
- 1 bulbs fennel, finely chopped, tops reserved
- 3 cloves garlic, finely sliced
- 1 lemon, grated zest only
- 1 tsp fennel seeds
- 225 ml white wine
- 440 g salmon, skinned and pin-boned, cut into 2cm cubes
- 440 g smoked haddock, skinned and pin-boned, cut into 2cm cubes
- 240 g raw prawns, peeled and de-veined
- 4 tbsp finely chopped parsley
- 6 tbsp crème fraîche
1. Preheat the oven to 180C/160C fan/gas 4 or light a barbecue. Wrap the potatoes in foil and bake directly on the oven shelf or in the embers of the barbecue for 1 hour 30 minutes until cooked and crisp.
2. Heat the olive oil and butter in a large pan and fry the pancetta for a minute or so before adding the leeks, spring onion, fennel, garlic, lemon zest, and fennel seeds. Sweat the vegetables for a couple of minutes then stir in the white wine and bubble the mixture gently for a minute or so.
3. Add the salmon and haddock pieces to the pan along with the prawns and gently cook the fish for 4 minutes or until the fish is opaque and the prawns are pink. Stir in the parsley and 3 tbsp crème fraiche. Season to taste with salt and pepper and remove from the heat.
4. Cut away a quarter of each cooked potato and scoop the flesh into a bowl leaving you with cup-shaped potato skins. Place the skins cut-side down on a baking tray and bake for another 5 minutes to crisp up. Mash the potato flesh with the remaining crème fraîche and place in a piping bag.
5. Turn the potato skins upwards on the baking tray and divide the fish mixture between them. Pipe an even layer of potato over the fish. Pop the fish pies back in the oven for 5 minutes to colour the top, or simply garnish with fennel tops and serve.
Rate This Recipe