Ingreadient :

• 450g smoked haddock, skin removed
• 450g cod
• 450g salmon
• 250g shelled prawns
• ½ an onion, peeled
• 4 cloves of garlic
• 2 bay leaves
• 100g butter
• 5 tbsp plain flour
• 500ml milk
• 300ml milk
• 100ml white wine
• 1 small bunch parsley, chopped

To top

• 800g mashed potato
• 50g butter, melted
• 100ml double cream

To serve

• 600g peas
• Knob of butter

Direction :

1. Preheat the oven 200c
2. Cut the haddock, salmon and cod into large chunks, and pop into an ovenproof dish top with the prawns. Stud the onion with the bay leaves and garlic cloves, then pop in a pan with the milk for 2 minutes.
3. To make the white sauce, melt the butter in a pan, whisk in the flour and cook for 2 minutes. Add the wine, then the milk mixture, and whisk. Simmer until bubbling, and season.
4. Cover the fish with the sauce mix and chill for 1 hour. Mix the mash, butter and cream, and then pipe over the whole pie. Then bake for 30 to 40 minutes. Serve with hot peas with a knob of butter and a sprinkle of parsley on top.