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Upside down fish pie
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Total Time:
54 minutes
Ingredients:
  • 1 kg potatoes
  • 320 g sprouting broccoli
  • 100 g tartare sauce
  • 400 g piece of salmon skin off, pin-boned
  • 320 g ripe mixed-colour cherry tomatoes
  • 1 bunch of chives (20g)
  • 165 g raw peeled king prawns
  • ½ a lemon
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6 and boil the kettle. Scrub and chop potatoes into 3cm chunks. Place in a casserole pan, cover with boiling water, bring to a boil, and cook for 15 minutes. Add broccoli for the last 4 minutes. Drain; set broccoli aside. Mash potatoes with tartare sauce, ½ tablespoon of olive oil. Season and spread mash in the pan. Drizzle with oil and bake for 20 minutes until golden. 2. Slice salmon thinly. Halve cherry tomatoes. Finely chop chives. Mix with prawns, lemon juice, salt, and pepper. 3. When mash is golden, top with broccoli, salmon, prawns, and tomatoes. Bake for 10 minutes until seafood is cooked.

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