• 750g Maris Piper potatoes, peeled
  • 60g butter
  • 1 leek, finely sliced
  • 1 bay leaf
  • 30g flour
  • 500g salmon fillet, skinned and cut into approximately 3cm chunks
  • 200g raw king prawns, peeled (defrosted frozen ones are fine)
  • 150ml white wine
  • 200ml milk
  • 2 tablespoons chopped parsley or dill
  • 2 tablespoons capers (optional)


  1. 1

    Cut the potatoes into even sized chunks and place in a steamer set above a pan of boiling water. Cover with a lid and steam for about 15 minutes until they are just tender, but not too soft. Once cooked, leave to cool slightly.

  2. 2

    Meanwhile, melt 40g of the butter in a large saucepan and gently sauté the leek with the bay leaf until the leek has softened but not coloured. Stir in the flour for about 30 seconds before gradually adding the wine, stirring to prevent any floury lumps, before doing the same with the milk. Bring to a simmer and cook for a few minutes until you have a thick sauce.

  3. 3

    Stir in the salmon and prawns and return to the simmer. Cook for about 5 minutes, until the prawns are pink and the salmon is cooked, before adding the parsley or dill, and capers, (if using) then season with salt and pepper.

  4. 4

    Preheat the oven to 200°C/180°C fan/gas mark 6.

  5. 5

    Thinly slice the potatoes and lay half on the bottom of an ovenproof dish such as a casserole or deep pie dish. Spoon in the fish filling, removing the bay leaf, then lay the rest of the potatoes on top.

  6. 6

    Melt the remaining butter and brush over the top of the potatoes. Place in the oven and cook for 35-40 minutes or until the top is golden.

  7. 7

    Cook's tip: The hotpot can easily be prepared a day ahead of needing it and stored in the fridge. Just add on 10 minutes to your cooking time to make sure it is piping hot all the way through.

  8. 8

    *All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.

Nutritional Details

Each serving provides
  • Energy 2022kj 483kcal 24%
  • Fat 16.9g 24%
  • Saturates 3.1g 16%
  • Sugars 4.7g 5%
  • Salt 1.2g 20%

% of the Reference Intakes

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