1. Cook the potatoes in lightly salted water for 20 minutes until just tender. Drain, leave to cool briefly then cut into 0.5 cm thick slices.
2. Cut the fish into 2 cm pieces. Preheat the oven to 180°C, gas 4.
3. Heat the oil in a pan and fry the fish pieces for 2-3 minutes, turning, then remove.
4. Fry the prawns all over for 2 minutes, then remove.
5. Sauté the leek and fennel in the remaining oil for 5 minutes.
6. Deglaze with the fish stock, add the garlic, cover and sauté the vegetables for a further 5 minutes, stirring occasionally. Set the pan to one side and allow the vegetables to cool briefly.
7. Mix the cream cheese and crème fraîche, add to the vegetables with the fish, prawns and dill. Season everything with salt and pepper and place in a baking dish.
8. Cover with the potato slices, overlapping them to cover the filling. Season lightly with salt, top with pieces of butter and bake for 25-30 minutes until the potatoes are well browned. Season with pepper before serving.
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