Ingredients
The following ingredients have 6 Servings
- 200 gr/7oz white fish fillet (cut into small cubes)
- 350 gr/ 12oz raw (peeled king prawns)
- 350 gr/12oz scallops (cleaned)
- 1 cup frozen peas (defrosted)
- 1/2 leek (very finely minced)
- 1 cup spring onion (chopped)
- 1 cup fresh spinach leaves (chopped)
- zest and juice of 1 organic lemon
- 2 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
- 2 tablespoon creme fraiche (optional)
- 100 ml vegetable stock
- Extravirgin Olive oil
- Sea salt and pepper
- 1 kg/ 2.2 pounds floury potatoes
- 2 generous glugs Extravirgin Olive oil
- sea salt and pepper
Instruction
- Heat oven to 360F/180C. Boil the potatoes for 20 mins.
- Drain, season and mash with the olive oil until creamy and soft, add more oil if necessary.
- Heat a large frying pan until screaming hot, and quickly sear scallops and king prawns for about 10 seconds on each side.
- Transfer the seafood in a large bowl, and add the white fish.
- Add in all the vegetables, juice and zest of a lemon, thyme and parsley. Season with salt and pepper to taste and drizzle with oil.
- Mix all the ingredients well, and pour the creme fraiche in (optional) and stock.
- Divide the mixture among mini individual casserole pots or a large pie oven-proof dish.
- Spread the potato mash evenly over the top of the fish and veg.
- Place in the oven for around 10 minutes, or until cooked through, crispy and golden on top.
- Serve immediately and enjoy!
