250g white fish (haddock, hake, cod skinned and boned)
100g pale smoked haddock (skinned and boned)
350g salmon (skinned and boned)
50g prawns shelled
50g cooked mussels (optional)
4 hard-boiled eggs (shelled and quartered)
for the mash:
900g potatoes (peeled and cut into chunks)
salt and white pepper
for the parsley sauce:
large bunch of flat leaf parsley (coarsely chopped)
Cook the potatoes in boiling salted water until soft.
Drain well and mash. Add the butter and seasoning Mix really well until smooth. Taste, adjust seasoning and set to one side.
Prepare the sauce by heating the butter over a low heat, Add the flour and cook this mixture, without browning, for about 3 minutes, stirring a few times.
In another pan, bring the milk to the boil. Pour this into the “roux” (the butter and flour mixture) a little at a time, beating after each addition. Bring the sauce to the boil and then cook over a low heat for 5-6 minutes.
While the sauce is cooking, pre-heat the oven to 200°C (400°F/Gas 6) and generously butter a deep ovenproof dish.
Cut the raw fish into pieces and lay in the dish, season lightly.
Add a drop of lemon juice and parsley to sauce taste and pour over the top; Place the boiled eggs evenly over the sauce and spoon over the potatoes.
Bake for 35-40 minutes by which time the top should be crisp and brown and the fish perfectly cooked in its sauce.