Fish Bake with Potato Crown

Ingredients

• 400 g waxy potatoes
• Salt
• 500 g pre‑cooked fish fillet (e.g., salmon and cod)
• 250 g shrimp (pre‑cooked)
• 1 stalk leeks
• 4 tbsp butter
• 2 tbsp flour
• 475 ml milk
• pepper (ground)
• 100 g crème fraîche
• 2 tbsp freshly chopped parsley
• soft butter (for greasing the pan)
• 2 tbsp lemon juice
• 50 g grated cheese (e.g., cheddar)
• nutmeg
• freshly chopped parsley (for garnish)

Instructions

1. 1.

   Wash, peel, and boil the potatoes in salted water for about 30 minutes.

2. 2.

   Preheat the oven to 200 °C (400 °F) with both fan and top heating.

3. 3.

   Rinse the fish fillets, pat dry, and cut into bite‑sized pieces. Rinse the shrimp and pat dry. Clean the leeks and slice into rings.

4. 4.

   Melt 2 Tbsp butter in a saucepan and sauté the leeks for 2–3 minutes until translucent. Add flour and stir briefly, then whisk in 400 ml milk and simmer for about 10 minutes until thickened. Season with salt and pepper, fold in crème fraîche, and remove from heat.

5. 5.

   Place the fish, shrimp, and parsley into a butter‑greased baking dish. Drizzle with lemon juice and pour the leek sauce over the top.

6. 6.

   Drain the potatoes, let them steam dry, then mash. Warm the remaining milk and stir in the rest of the butter and cheese until smooth. Season with salt and nutmeg. Spoon the mixture onto the fish using a piping bag with a star tip, spreading it evenly. Bake for about 35 minutes until golden brown. Sprinkle with fresh parsley before serving.