Fish and Potato Timbale

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Cook this in a 2-pint ring mould and decorate with a few fresh prawns. Serve with a red-coloured salad using tomatoes, red peppers and red apples.


  • 1 lb (450 g) potatoes, cooked and puréed
  • 1 oz (25 g) butter
  • 4 tablespoons grated cheese
  • Sea salt and freshly ground black pepper
  • A few brown breadcrumbs
  • 12 oz (350 g) cooked white fish
  • 6 tablespoons béchamel sauce
  • Chopped parsley
  • 1 egg yolk
  • Grated rind of ½ lemon
  • A few fresh prawns to garnish


    Melt the butter and add the potato, cheese and seasoning. Brown the breadcrumbs and sprinkle around the inside of a well-greased ring mould. Line it with the potato mixture, reserving enough to cover the top. Flake the fish and mix with the sauce and the parsley, egg yolk and grated lemon.

    Place in the lined mould, cover with the rest of the potato and bake in a moderate oven (gas mark 5/375°F/190°C) for 30–40 minutes. Allow to rest for 5 minutes and then turn out onto a warmed dish and serve.