Ingredients:
600g Maris Piper potatoes - peeled & cubed
100g Butter
500ml Whole Milk
2 bay leaves
5 black peppercorns
500g white fish (cod/haddock/whiting)
200g prawns
4 hard-boiled eggs, chopped
50g plain flour
2 tbsp chopped parsley
100g Hard Goat's Cheese, grated
I like to add Cornish mussels to mine, but it's fine without
Method:
Pre-heat your oven to 200°C (180°C fan/400°F/Gas Mark 6).
Place the potatoes in a pan, cover with water and season with salt. Bring to a boil, cover and cook for about 15 minutes, until tender. Drain in a colander, return to the pan and mash with half the butter and a little of the milk until smooth. Season to taste and set aside until needed.
Combine the remainder of the milk in a saucepan with the bay leaves, peppercorns and white fish. Bring to a simmer and cook for 5 minutes, then strain through a sieve, reserving the fish and the poaching milk.
Flake the fish into an oven-proof dish (about 20 x 25cm) then sprinkle over the prawns, mussels (if using) and the hard-boiled egg pieces then set aside.
For the sauce, melt the remaining butter in a saucepan then scatter over and stir in the flour, beating until you have a smooth paste. Gradually whisk in 300ml of the reserved poaching milk, adding more milk if the sauce is too thick. Season with salt and freshly-ground black pepper.
Stir in the parsley then pour the sauce over the fish.
Top with the mashed potato and sprinkle over the grated cheese. Transfer to your pre-heated oven and bake for 20 minutes until the top is bubbling and golden.
Remove from the oven, allow to cool for 5 minutes and serve with your choice of seasonal greens.
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