Luxury Fish Pie

Ingredients

• 1400g smoked haddock fillet, skinned
• 2300g wild salmon fillet, skinned
• 3200g king prawns, raw peeled
• 4150g scallops, halved
• 5600ml whole milk
• 650g unsalted butter
• 750g plain flour
• 82 tbsp double cream
• 91 tsp English mustard
• 102 tbsp fresh dill, chopped
• 111 bay leaf
• 12Salt and white pepper
• 13For the topping: 1kg floury potatoes (Maris Piper)
• 14100g unsalted butter
• 15100ml warm milk
• 1650g mature cheddar, grated
• 17Salt and white pepper

Instructions

1. 1Preheat oven to 200°C / 400°F. Peel and boil potatoes until tender, then drain and mash with butter and warm milk until smooth. Season well and set aside.
2. 2Place the haddock and salmon in a shallow pan with the milk and bay leaf. Poach gently for 5–7 minutes until just cooked. Remove fish, reserving the milk. Flake into large chunks and place in a deep baking dish along with the raw prawns and scallops.
3. 3Melt the butter in a saucepan, stir in flour and cook for 1 minute. Gradually whisk in the reserved poaching milk until smooth and thickened. Add cream, mustard, and dill. Season well.
4. 4Pour the sauce over the fish and gently combine. Top with mashed potato, spreading evenly. Sprinkle over the grated cheddar.
5. 5Bake for 25–30 minutes until the top is golden and the filling is bubbling around the edges.
6. 6Rest for 5 minutes before serving with buttered garden peas or wilted spinach.