Ingredients

Ingredients For the potato topping

• 1.5kg/3lb 5oz potatoes (such as King Edwards, Maris Piper or Estima)

• salt and white pepper

• butter, to taste

• 100g/3½oz grated gruyère cheese

For the poaching broth

• 1 litre/1 pint 15fl oz fish stock

• 4 tbsp dry vermouth

• 1 onion, roughly chopped

• 1 small bulb of fennel, cored and chopped

• 1 small carrot, chopped

• 1 small stick of celery, chopped

• 1 bay leaf

• pinch saffron

For the fish

• 750g/1lb 10oz white fish (such as haddock, hake, sea bass or halibut)

• 250g/9oz smoked haddock

• 200g/7oz salmon

• 120g/4oz raw prawns

For the parsley sauce

• 75g/2½oz unsalted butter

• 75g/2½oz plain flour

• 150ml/5fl oz full-fat milk

• large handful parsley, finely chopped

• 150ml/5fl oz double cream

• salt and white pepper

To assemble the pie

• butter, to grease the dish

• 125g/4½oz leaf spinach

• 4 hard-boiled eggs

• 25g/1oz ciabatta crumbs

• 25g/1oz grated parmesan cheese

Description

This Posh Fish Pie Combines Smoked Haddock, Salmon And Prawns, Homemade Parsley Sauce And A Cheesy Mashed Potato Topping.

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