Smoked fish, bacon, potatoes and crème fraîche are flavoured with onion and thyme and layered up in this comforting one-pot dish
Prep:15 mins
Serves 6
small knob of butter4 rashers smoked streaky bacon1 onion, finely sliced½ small pack thyme, leaves only1kg baking potatoes, washed and sliced350g skinless smoked haddock, cut into large chunks300ml half-fat crème fraîchecrisp green salad, to serve
STEP 1Heat oven to 200C/180C fan/gas 6. Heat the butter in a shallow flameproof casserole dish and sizzle the bacon until it changes colour. Add the onion and thyme and fry with the bacon for 5 mins until the onion is starting to soften. Lower the heat, add the potatoes to the onion and cover the pan. Steam-fry the potatoes for 25-35 mins until they soften, stirring occasionally to stop them sticking to the bottom of the pan.STEP 2When the potatoes are ready, stir through the haddock, crème fraîche and a good grinding of black pepper, and mix until everything is combined. Flatten down with a fish slice and bake in the oven for 40 mins until golden. Serve with a green salad.
