Four fishy-feasts from around the world
Chef, traveller and writer Jake Tilson shares four simple, yet succulent, recipes from his new book ‘In At The Deep End’
17 August 2011
1. Three fish bake
Scotland
This warming winter dish is rather like an upside down potato and fish pie. It’s enough for a whole meal and can be made with any white or smoked fish.
Serves: 3
Ingredients:
175g leeks, finely sliced
700g potatoes, cut into 1cm rounds
1 bay leaf
3 spring onions, chopped
Salt and pepper
300ml milk
100ml water
200g haddock, skinless fillets
200g salmon, skinless fillets
100g smoked haddock
1 handful chopped chives
1 handful finely chopped flat-leaf parsley
