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Nutrition: per serving

  • kcal559
  • fat42g
  • saturates18g
  • carbs34g
  • sugars4g
  • fibre3g
  • protein14g
  • salt1.47g
    low

Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Cook the potatoes and onion in boiling, salted water for 6-7 mins until almost tender. Drain well. Grease a 20 x 20cm baking dish with a little of the butter, then arrange the potatoes in it.

  • step 2

    Break the fish into chunky pieces, discarding any skin and bones. Tuck the pieces in and around the potatoes, then scatter over the dill. Whisk the cream, stock and horseradish together and season. Pour over the potatoes. Dot the remaining butter over the top, then bake for 20-25 mins until golden. Serve with a green salad, if you like.

Recipe from Good Food magazine, March 2010

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Comments, questions and tips (35)

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Overall rating

A star rating of 4.6 out of 5.48 ratings

121foodie

I have just made this dish. It’s delicious. One I will be repeating soon. I added tomato to give it extra flavour.

patriciao

This was such a success! My husband is having chemo, which affects his ability to taste, & everything tastes bland to him. He really enjoyed this, & for the first time for ages, even had a second helping! I used peppered smoked mackerel, substituted dill with mixed herbs, added a small…

121foodie

This dish went down a treat with the family. I added three tomatoes in addition which added to the flavour.

kent.fsmail49720

question

Fish stock???? What else can you use?

patriciao

Vegetable stock pot.

Raera

Very tasty. Mainly followed recipe but to make it more cholesterol friendly, I mixed a teaspoon of cornflour into 150ml semi skim milk instead of using cream. Worked well!

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