- Serves: 8
- Cook Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the mash topping
- 1.25 kg Maris Piper potatoes, peeled and chunkily chopped
- 1 large knob of butter
- 4 tbsp double cream
- 3 egg yolks
For the filling
- 200 g undyed smoked haddock, kept whole, with skin on
- 900 ml milk
- 1 sprigs rosemary
- 1 onion, sliced
- 200 g salmon, skinned and cubed
- 200 g cod fillets, skinned and cubed
- 12 king-size scallops
- 1 monkfish tail, membrane removed and diced chunkily
- 200 g cooked large prawns, peeled
- 3 tbsp capers, drained and rinsed
- 3 hard-boiled eggs, shelled and chopped
For the sauce
- 125 g butter, diced
- 100 g plain flour
- 550 ml whipping cream
- 4 tbsp chopped flat-leaf parsley
- 2 tbsp lemon juice
1. For the mashed potato: place the potatoes into a saucepan of cold salted water, bring to the boil. Cover and simmer until the potatoes are very soft. Drain and leave in the colander to extract as much liquid as possible.
3. Put the warm potatoes through a sieve into a bowl and beat in the butter, cream and egg yolks, check the seasoning and set aside.
4. For the filling: place the smoked haddock into a shallow saucepan together with 600ml of the milk, the rosemary and onion and bring to a simmer over a moderate heat. Poach for 3-5 minutes or until the fish flakes easily with a fork. Remove the poached haddock from the milk with a slotted spoon and set aside. When cool remove the skin and flake chunkily. Repeat this poaching process in the same milk, firstly with the salmon cubes and then with the cubes of cod.
5. Once you have poached the fish, strain the milk into a jug, add the remaining milk and set this aside.
6. Heat a non-stick fying pan over a high heat, add a splash of oil and quickly sear the scallops on each side, just enough to colour them. Do the same with the chunks of monkfish.
7. Arrange all the fish in the bottom of a 2 litre baking dish, layering where necessary. Top with the capers and chopped eggs. Preheat the oven to 200C/180C fan/gas 6.
8. For the sauce: melt the butter in a heavy-based saucepan. Add the flour and cook over a medium heat for a couple of minutes to make a roux. Now pour in the strained milk, with the saucepan still on the heat, beat continuously until you have a thick béchamel-type sauce. Beat in the whipping cream and heat again stirring continuously.
9. Remove from the heat and carefully stir in the parsley and lemon juice. Pour this mixture over the fish in the dish and cover with the mash.
11. Bake for 40-45 minutes or until the mash is tinged golden-brown and the filling is hot right through when pierced in the centre with a skewer.
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