Ingredients :
- Use as much fish as you like, here roughly 400-500g in total for two people:
- 1 salmon fillet
- 1 small smoked haddock fillet
- 1/2 fresh haddock or cod fillet
- 1 dozen raw prawns, thawed if using frozen
- 4-5 medium waxy potatoes
- 1 tbsp. butter
- 2 heaped tsp of flour
- 500 ml milk
- 500 ml fish stock
- 1 tbsp. double cream
- ground white pepper
- 1 grating of nutmeg
- 100 g grated Gruyère cheese
- 2 tbsp. grated Parmesan
- 2 tbsp. finely chopped parsley
- 1 handful frozen peas, thawed
- salt and pepper
Method :
- Soak the smoked haddock in the milk for at least half an hour. Rinse and pat dry, reserve the milk for the sauce. Skin all the fish and cut into 2.5cm cubes.
- Boil the potatoes until tender, drain, cool and slice quite thinly.
- Melt the butter in a skillet, add the flour and stir energetically to make the roux. Cook it, stirring, for a few seconds, then start adding milk and stock, stirring continuously. Season with white pepper and the nutmeg. You might not use all the milk or the stock – check if it’s too your taste, not too milky or too fishy. Let it bubble and cook down for a few minutes, stirring every now and again. Add the cream, mix in most of the Gruyere and half the parmesan. Stir it vigorously and cook a bit longer until perfectly smooth and thickened. Leave to cool slightly, then stir in the parsley.
- Layer the fish chunks and the prawns in a gratin or pie dish, scatter the peas among the fish. Season the fish lightly with salt and pepper. Spread the sauce all over the fish, reserving a couple of spoonfuls.
- Layer the potato slices on top of the sauce, season with salt and pepper and dab the rest of the sauce over the potatoes. Sprinkle over the remaining Gruyere cheese and most of the parmesan.
- Preheat the oven to 200C/400F/gas 6. Bake the pie for 30-35 minutes until bubbling and golden, scatter the rest of the parmesan over the top just before the end of the cooking time. Serve with green salad.
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