Ingredients
- For the potato:
- 5 large rooster potatoes
- 2 egg yolks
- 50g grated parmesan
- 20g butter
- For the pie:
- 200g salmon, skinned and boned
- 200g cod or hake, skinned and boned
- 200g smoked haddock, skinned and boned
- 200g prawns, cleaned
- 50g frozen peas
- 1 onion, diced
- 2 garlic cloves, diced
- 300ml white wine
- 1 chicken stockpot
- 30g butter
- 3 tbsp plain flour
- 600ml milk
- 2 tsp dijon mustard
- zest and juice of half a lemon
- Chopped tarragon
- Sliced chives
- Start by making the mash. Preheat the oven to 200 degrees. Add the rock salt to an oven tray and place the potatoes on top. Prick the potatoes with a knife before baking for 50-60 minutes until the skin is crispy and the potatoes are soft throughout. Remove the potatoes from the oven, cut in half and scoop out the pulp (discarding the skins). Press the potato pulp through a ricer and into a large bowl (or mash well with a potato masher if you don’t have a ricer). Stir in the egg yolk, Parmesan and butter and set aside at room temperature for later use.
- To prepare the fish, lay some kitchen paper on a plate and place the salmon and cod on top. Season with some sea salt and leave to sit in the fridge for 30 minutes.
- Remove any excess salt and portion the fish into bite-size chunks. Place them into an ovenproof dish. Cut the smoked haddock into chunks and add it and the prawns to the same dish, then pour in the frozen peas.
- To make the sauce, put the onion, garlic and white wine in a saucepan and simmer over a low heat until it reduces to a thickened glaze, then stir in the stockpot and remove from the heat.
- In a separate pan, melt the butter over a low heat, then allow it to brown. Add the flour, increase the heat to high, and cook for one minute while stirring. Gradually add the milk in two stages, stirring well with a whisk until smooth. Bring to the boil then remove from the heat.
- Season the sauce with the onion and wine mixture, then finish by stirring in the mustard, lemon zest, lemon juice and herbs. Pour the sauce over the fish mix and fold it through with a wooden spoon or spatula.
- Preheat the oven to 200 degrees. Spoon the mash into a piping bag with a medium round nozzle attached. Hold the piping bag at an 80 degree angle and apply steady downward pressure to form small mounds. Continue doing straight lines of small mounds until the top is evenly covered. Place in the oven and bake at 200 degrees for 45 minutes until golden brown. Allow to sit for five minutes before serving.
