A hearty winter warmer, that can prepared in advance and then baked in the oven when it’s time to eat. Serves 8
500g White fish (I used cod) – deboned
300g Salmon – deboned
150g small peeled raw prawns
1 litre full fat milk
1 large white onion quartered
Salt and black pepper
3 bay leaves
150 g of Grated cheese (I used Cheddar)
1 cup of roughly chopped parsley
2.5kg peeled potatoes
Roughly chop potatoes and boil in salted water until soft. Drain the water and mash the potatoes along with a knob of butter until creamy and season with salt and freshly ground black pepper to taste.
Meanwhile in large shallow pan, add fish, onion quarters and bay leaves, plus a little salt and black pepper and pour over the milk until the fish is covered. Reserve a little of the milk for later.
Bring the milk to boil and then turn down the heat and simmer gently for about 8 minutes until the fish is cooked through. When cooked, remove the fish from the pan using a slotted spoon, leaving the the milk in the pan and set aside the fish until cool enough to handle. Once cooled, flake the fish into decent sized chunks and add to a large oven proof dish.
Strain the remaining milk through a sieve into a large jug or bowl to remove any onion and the bay leaves and return the liquid to a saucepan adding the prawns. Mix a little corn flour with the reserved cold milk and add to the pan. Bring to the boil stirring continuously to avoid a lumpy sauce. Once thickened, remove from the heat and add a handful of grated cheese. Stir the cheese through until it has melted.
Pour the white sauce over the flaked fish making sure it is all covered. Sprinkle the chopped parsley over the sauce and then carefully cover this with your mashed potatoes. Using a fork push the mash gently into all the corners and edges until the fish and sauce are completely covered. Sprinkle with a good handful of grated cheese.
At this point, you can refrigerate until you are ready to bake it. It keeps perfectly even a day in advance.
When ready to bake, allow the pie to come to room temperature and then bake in a preheated oven at 200 deg C for about 40 minutes until the dish is heated through and the cheese is golden.
Serve with either a green salad, or the vegetables of your choice.