Fish gratin with prawns and dill

Ingredients for 4 portions

• 1 kgPotato, floury
• 1 ½ dlMilk
• 2 tbspButter
• 600 gCod fillet, thawed if frozen
• 200 gPrawns, peeled
• 2 dlCrème fraîche
• ≈ 1 dlWater
• 1 cubeFish stock
• 1 dlDill, chopped
• 1Lemon
• 1 dlGrated cheese
• to tasteSalt
• to tasteBlack pepper

Method

1. Heat the oven to 225°C. Peel the potatoes, cut them into chunks and put them on to boil in salted water.
2. Boil the potatoes until soft, about 15 minutes.
3. Meanwhile, cut the cod into large pieces and lay them in an ovenproof dish. Season with salt and pepper and scatter over the prawns.
4. Stir together the crème fraîche, water, crumbled stock cube, most of the dill and the zest and juice of half the lemon. Pour the sauce over the fish.
5. Drain the potatoes and mash them with hot milk and butter. Season with salt.
6. Spread or pipe the mash over the fish and sprinkle with the cheese.
7. Bake in the middle of the oven for 15–20 minutes, until the fish is cooked through and the mash is golden.
8. Scatter over the rest of the dill and serve with lemon wedges.

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