Makes one large pie Serve 4 approx.
500g of thick white fish cod, pollock or haddock-skin on
250g shelled king prawns-raw
300g smoked haddock – preferably undyed
500ml full fat milk
2 bay leaves
1 onion cut into wedges
50g unsalted butter
50g plain flour
handful of spinach
2 tsp white wine or vermouth
Small bunch of dill-chopped
Salt and white pepper
Hack – Add one large tablespoon of tartare sauce and a fine grate of lemon zest to the white sauce for a rich flavour and a bit of zing.
For the champ mash topping
5-6 medium/large potatoes-ideally Marie piper or king Edwards-cut into chunks for boiling/mashing
3-4 spring onions-finely sliced
Dash of double cream
Parmesan cheese grated
Panko bread crumbs
Place the fillets in a large, wide saucepan and pour over the milk.
Add the onion wedges and bay leaves
Bring to a gentle simmer, then cover with a lid and remove from the heat immediately.
Leave to stand and infuse for 10 minutes or until the fish is just cooked. Drain the fish in a colander over a large jug to keep the infused milk, then tip the fish into a bowl. Set aside.
To make the mash topping lightly sauté the spring onions to soften and set aside.
Put the potatoes in a large saucepan of boiling salted water then simmer for 15-20 mins or until the potatoes are soft ready for mashing.
Drain well, return to the pan and mash with the butter, spring onions and a dash of cream until smooth. Season to taste. If piping, spoon mash into a piping bag and set aside.
Make a blonde rue by melting the butter in a medium saucepan and stirring in the flour. Cook out for a few minutes then gradually add the infused milk, stirring over a medium heat for 3 mins until the sauce is smooth and thick. Stir in the spinach, wine, tartare sauce and a fine grate of half a lemon and cook for 2 mins more.
Remove from the heat and stir in the chopped dill. Season to taste.
Heat oven to 180C fan. Spoon a couple of spoons the sauce into the base of the ovenproof serving bowl.
Scatter half the fish fillets over the sauce, breaking them into chunky pieces and discarding the skin, any stray bones, onion and bay leaves as you go. Pour over more sauce, then top with more fish and top with the raw shelled king prawns and the last of the sauce.
Pipe or spoon over the mash and scatter with parmesan and the bread crumbs. Place the bowl on a baking tray and bake in the centre of the oven for 30-40 mins or until the potato is golden and the filling is bubbling.
Cook along with Kenny with the video recipe below
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