Watercress potatoes with prawns

Watercress potatoes with prawns

By
From
The Sunday Night Book
Serves
3
Photographer
Patricia Niven

Watercress has a wonderful peppery flavour that goes really well with fish. In this quick supper dish, I sometimes leave out the prawns and just serve the potatoes in watercress sauce alongside a nice piece of grilled or roasted fish.

Ingredients

Quantity Ingredient
600g floury potatoes, such as King Edward
120g watercress
splash sunflower or grapeseed oil
150ml milk
100ml creme fraiche
250g cooked and peeled north atlantic, prawn-cocktail- type prawns
5 spring onions
1 teaspoon creamed horseradish, (optional)
squeeze lemon juice
sea salt
black pepper

Method

  1. Preheat the oven to 180°C.
  2. Start by peeling the potatoes and cutting them into slices about 3 mm thick. Put the potato slices into a large saucepan of salted water and bring to the boil, then simmer for about 5–8 minutes or until they yield to the tip of a knife.
  3. Meanwhile, put a generous splash of oil in a saucepan with a lid that will hold all the watercress. Place over a medium heat, add the watercress and toss until it starts to wilt, then cover with the lid and leave for a minute so the stalks soften down. Pour in the milk and bring to a simmer, then remove from the heat and stir in the crème fraîche. Tip the whole lot into an upright blender (or use a stick blender in the pan) and whizz to a green flecky sauce.
  4. When the potatoes are ready, drain then return to the pan and pour in the watercress sauce. Gently toss together and season with salt and pepper. Spoon half of the potatoes into a baking dish that will fit them all snugly, spreading them out evenly.
  5. Mix together the prawns, spring onions, horseradish and lemon juice and spoon over the potatoes in the baking dish. Cover with the rest of the potatoes, pouring over any remaining watercress sauce in the pan.
  6. Place on a baking tray and cook in the oven for about 25–30 minutes, or until the potatoes are completely cooked and a knife goes easily through them. Serve straight away.
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