Fish Pie

Ingredients

• 200 g salmon
• 200 g smoked haddock
• 100 g prawns
• 100 g mussels
• 5 scallops
• 2 lb potatoes
• to taste nutmeg
• to taste butter
• ¼ pt single cream
• 2 bay leaves
• to taste milk
• 50 g ementhaler

Steps

1. Take all the fish and place it in a saucepan with sufficient milk so that the fish is submerged.
2. Add the bay leaf and a pinch of salt.
3. Poach on low heat for about 5 minutes.
4. Remove the fish from the pan.
5. Skin the haddock and the salmon.
6. Flake into pieces using a fork.
7. Return to the milk and set aside.
8. Peel and boil the potatoes until they are soft enough to mash.
9. This will take at least 20 minutes of boiling, otherwise the mash may remain lumpy.
10. The potato needs to be mashed very well, and an electric whisk is recommended after the initial crushing.
11. Pour some of the milk into the potatoes so that the taste of fish infuses into it.
12. The mash should not get too runny, but add some cream and grate nutmeg into the potato as well.
13. Put the cooked fish into the bottom of an oven-proof dish, with any remaining milk sauce.
14. The dish should be small enough to build a couple of layers of fish rather than one layer.
15. Once done, pat the fish gently down so that it is slightly compacted.
16. Spread the mashed potato over the fish to a height of about 1½ inches (38 mm), keeping it flat and not piled up.
17. Using a fork, ridge the top of the potato as this will make it colour up nicely in the oven.
18. At this stage, if you want, add the grated cheese over the potato.
19. If you are feeling artistic, decorate the top with some large peeled prawns around the edge, and maybe a decoration in the middle.
20. Place the pie in the oven at 220°C.
21. Leave for about 30 minutes, until the top of the potato and cheese is nicely coloured and the potato is bubbling.
22. Remove from the oven.
23. Serve immediately.