Fish pie

Ingredients

• 900g Floury Potatoes
• 2 tbsp Olive Oil
• 600ml Semi-skimmed Milk
• 800g White Fish Fillets
• 1 tbsp Plain flour
• Grating Nutmeg
• 3 tbsp Double Cream
• 200g Jerusalem Artichokes
• 1 finely sliced Leek
• 200g peeled raw Prawns
• Large handful Parsley
• Handful Dill
• Grated zest of 1 Lemon
• 25g grated Gruyère

Instructions

1. Peel the potatoes, cut them into large chunks, and place in a large saucepan. Cover with cold salted water, bring to the boil, then reduce the heat, cover, and simmer for about 15 minutes until tender. Drain well and return the pan to low heat for 20–30 seconds to remove excess moisture. Mash with 1 tablespoon of olive oil and season to taste.
2. Meanwhile, heat the milk in a wide sauté pan until just below boiling. Add the fish fillets, remove from the heat, cover, and leave to stand for 3 minutes. Carefully lift out the fish, reserving the milk. Pat the fish dry, flake into large pieces, and discard the skin and any bones. Transfer to an ovenproof dish.
3. Heat the remaining olive oil in a saucepan over medium heat. Stir in the flour and cook for about 30 seconds. Gradually whisk in 200–250 ml of the reserved milk until smooth. Season with salt, pepper, and grated nutmeg, then simmer until thickened. Remove from the heat and stir in the cream.
4. Preheat the oven to 190°C (170°C fan / Gas 5). Coarsely grate the Jerusalem artichokes and add them to the fish along with the sliced leek, raw prawns, and chopped herbs. Stir the lemon zest and juice into the sauce, then pour it over the fish mixture and gently combine.
5. Spoon the mashed potatoes evenly over the filling. Use a fork to create ridges on the surface so they will crisp during baking. Sprinkle with the grated Gruyère.
6. Bake for 35–40 minutes, until the top is golden and the filling is bubbling around the edges. Serve hot, ideally with wilted greens.

instructions_source: editorial-classic