Ingredients

For The Filling 600 g Snappers fillet, skin removed & cut into large chunks ½ kg small Clam Cooked in white wine, removed from the shells & the cooking liquor reserved 250 g Small Button Mushrooms Cleaned & sliced 3 shallots Peeled & finely chopped 1 Clove Garlic Finely chopped 200 g Frozen Peas 1 tablespoon Butter 4 tablespoons Chopped Flat-leaf parsley 100 g Parmesan Cheese For The Veloute 50 g Plain Flour 50 g unsalted butter 750 ml fish stock 150 ml Single Cream Sea Salt & freshly ground black pepper The Mash 1 kg Flowery potatoes Potato Cooked & riced 200 ml Hot Milk 100 g unsalted butter Salt & Pepper

Description

For The FillingAdd The Snapper Chunks, Clams, Mushrooms, Peas & Chopped Parsley To The Veloute, Check For Seasoning. Add This Mixture To A Deep Baking Dish. Add The Mashed Potato To A Piping Bag With A Star Nozzle. Pipe The Mashed Potato On The Top Of The

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