Ingredients (serves 4)

  • 480ml full fat milk

  • 1 large onion, or 1 small chopped onions

  • 3 bay leaves

  • 400g salmon

  • 400g smoked haddock

  • 400g cod or haddock

  • 60g butter

  • 60g plain flour

  • Dash dry white wine

  • 100ml double cream

 

  • 7-8 large floury potatoes

  • 1-2 tbsp. butter

  • 75ml cream

  • 150g grated cheddar

  • Nutmeg

  • Salt and pepper

     

Method

  • Add the milk, onion, bay leaves and a small amount of salt and pepper to a large saucepan and warm. Add the fish fillets. Cover and simmer for 2-3 minutes, then remove from heat and let stand.

  • Peel, chop and boil the potatoes, then mash using butter and cream until smooth and fluffy. Add half the cheese and season with a pinch of nutmeg and salt and pepper.

  • Remove the skin from the fillets, then chop them up into large chunks and place in a casserole dish.

  • Strain the milk and fish liquid through a sieve into a jug.

  • Next make a roux sauce, melting the butter in a medium saucepan and stir in the flour. Cook on a low heat for about a minute, then gradually add the infused milk, wine and cream, continuously stirring over a medium heat for about five minutes.

  • The sauce should smooth and thick. Season to your taste.

  • Preheat the oven to 200oC fan assisted.

  • Generously coat the fish with the sauce, then spoon the potato mash over the fish mixture. Start around the edges, working into the centre to ensure that the edges are sealed with mash.

  • Fluff the surface lightly with a fork, and sprinkle on the remaining cheese.

  • Place the dish on a baking tray, and bake for about 45 minutes or until the top is golden brown. Allow to rest for a few minutes before serving.