- Serves: 6
- Cook Time:
- Prep Time: 40 minutes
- Effort: medium
- 1 kg potatoes, peeled and cut into chunks
- 50 g butter, plus melted butter for brushing
- 50 ml cream
- black pepper
- pinch of grated nutmeg
- 2 egg yolks
- 150 g sharp cheddar cheese
- 250 g smoked haddock fillets, skinned, boned and cut into chunks
- 250 g salmon, skinned, boned and cut into chunks
- 250 g monkfish fillet, skinned, boned and cut into chunks
- 250 g shark or conger eel fillet, skinned, boned and cut into chunks
- lemon juice
- 4 hard-boiled eggs, shelled and quartered
- 2 tomatoes, deseeded and diced
For the parsley sauce:
- 100 g butter
- 1 onion, finely chopped
- 2 clove garlic, crushed
- large bunch of finely chopped parsley
- 50 g plain flour
- 600 ml fish stock
- 2 tbsp white wine vinegar
- 150 ml cream
1. Cook the potatoes in a pan of boiling salted water until soft, drain well and mash. Mash in the butter and cream and season with salt and freshly ground pepper and nutmeg, forming a smooth creamy mash.
2. Mix in the butter, seasoning and nutmeg. Mix in the egg yolks and the Cheddar. Transfer the mash to a piping bag and reserve.
3. To make the parsley sauce, heat the butter in a heavy-based saucepan over a very low heat with the onion and garlic, then stir in the parsley.
4. Mix in the flour and fry gently, stirring often, over a low heat without browning for 3 minutes.
5. In another pan, bring the fish stock, vinegar and cream to the boil. Pour this into the flour mixture a little at a time, stirring constantly.
6. Bring the sauce to the boil and then cook over a low heat for 2 minutes, stirring often.
7. Meanwhile, preheat the oven to gas 6/200°C.
8. Place the smoked haddock, salmon, monkfish and shark in a deep ovenproof dish and season lightly with salt and freshly ground pepper and lemon juice.
9. Pour the sauce over the top, scatter the boiled eggs and diced tomato evenly over the sauce and pipe over the mashed potatoes finally brushing with melted butter.
10. Bake for 35 minutes by which time the top should be crisp and golden and the fish bubbling through. Serve hot from the oven.
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