Ingreadient :

• 2 fillets of cod, skinned and pin boned
• 2 fillets of undyed smoked haddock, skinned and pin boned
• 2 portions of salmon, skinned and pin boned
• 150g cooked peeled prawns
• 1 kg maris piper potatoes, peeled and cut into pieces if very large
• 60g butter
• 100g milk
• 1 egg yolk
• Sea salt flakes and ground white pepper
• 30g plain flour
• 40g butter
• 400g milk
• 200g double cream
• 1 packet parsley chopped
• 1 tbsp Dijon mustard
• 50g diced gherkins
• 20g chopped capers
• 100g grated cheddar
• 100g frozen peas

Direction :

1. 180°c fan oven for 30 mins
2. Gas mark 6 for 15 turn and 15 more
3. Start by putting the potatoes on to boil in salted water. Drain and mash, bring the milk, butter and cream to the boil. Slowly add this to the mashed potatoes and season to taste. I use white pepper for mashed potatoes. Beat in the egg yolk. This helps give the mash a crispy top when cooked but you could leave it out. Cover and set aside. It’s easier if the mash is still warm when you come to pipe it onto the top of the fish pie.
4. Next, cut the fish into fork friendly size pieces and arrange in a suitable oven proof dish. Place the prawns evenly around the fish.
5. Next, make a roux for the sauce. Melt the butter on a low heat. When melted but not too hot add the flour. Using a wooden spoon stir the flour into the melted butter, cook out the flour for a couple of mins. Then using a jug, slowly add the cream and milk a little at a time stirring all the time until the sauce is nice and thick.
6. Add the grated cheese into the sauce, stir until melted. Add in the rest of the ingredients, the frozen peas will help cool the mix down. Pour the sauce over the fish in the dish. If you have time put this in the fridge for 30 mins as this will make piping the mash a little easier.
7. Lastly, pipe the mash on top of the mixture. Or spoon it on.
8. Put the dish onto a baking tray in case it boils over during cooking. Cook as above.