Ingredients
1 ½ lb (700g) Halibut
8oz (225g) scallops
4oz (110g) uncooked prawns
150ml dry white wine
275ml fish stock
1 bay leaf
2oz (50g) butter
2oz (50g) plain flour
2 tbsp crème fraiche
6 cornichons (continental gherkins)
1 tbsp parsley
1 dstsp dill
Salt & Pepper
Topping
2lb (900g) Desiree or Romano potatoes
1 tbsp capers
2oz (50g) melted butter
2oz finely grated strong cheddar cheese
Method
Preheat oven to 220
Scrub potatoes. Leave skin on. Cut if large so all same size. In saucepan just cover with salted boiling water. Bring back to boil and cook covered for 12 minutes. Strain and leave to steam off and cool.
Heat wine and stock in pan; add bay leaf and seasoning. Add fish (cut in half if too large) & poach gently for 5 minutes. Remove fish then strain liquid into a bowl. Rinse pan, add butter & melt. Mix in flour & cook for 2 minutes. Gradually add the strained liquid, stirring. When smooth, turn the heat to the lowest setting and cook for 5 minutes. Mix in crème fraiche, cornichons parsley and dill then add seasoning and remove from the heat.
Peel the partially cooked potatoes and grate coarsely. Add capers and melted butter and, using two forks, lightly toss together.
Remove the skin from the fish, divide into chunks and mix with the sauce. Add the raw scallops and prawns then spoon into a well-buttered dish. Sprinkle on the rosti then scatter the cheese over the top and bake for 35-40 minutes