This is loosely based on a recipe in Alan Davidson’s book ‘North Atlantic Seafood’ (a wonderful source of unusual and simple recipes).
His version doesn’t have cream in it, so go down that route if you want a more everyday dish. I’ve gone for luxury. The potatoes end up slightly soupy – it’s because they’re floury – and that’s as it should be.
This isn’t a French-style potato gratin, with thin waxy layers, it’s more creamy, floury potatoes with fish. Prep time: 35 minutes | Cooking time: 45 minutes Six *Diana’s conversions may differ slightly from the standard © Telegraph Media Group Limited 2020 We rely on advertising to help fund our award-winning journalism.
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