1. Preheat your oven to 200C.
  2. Slice the potatoes to the thickness of a £1 coin. Chop the spring onions and flake the fish off the bone.
  3. Grease a baking dish with butter and put in a layer of potatoes. Season with salt and pepper.
  4. Follow with a layer of fish sprinkled with the chopped spring onions.
  5. Repeat the layers, ending with a potato layer.
  6. Mix the cream, stock and mustard, then pour over the fish and potatoes.
  7. Dot with butter, cover loosely with foil and bake for 45 mins in the middle of the oven.
  8. Remove foil for the final 10 minutes to allow to brown.


Naked Wine recommendation:

Dry rosé or prosecco