250 g white fish (haddock, hake, cod skinned and boned)
100 g pale smoked haddock (skinned and boned)
350 g salmon (skinned and boned)
50 g prawns shelled
50 g cooked mussels (optional)
4 hard-boiled eggs (shelled and quartered)
for the mash:
900 g potatoes (peeled and cut into chunks)
70 g butter
50 ml cream
salt and white pepper
for the parsley sauce:
50 g butter
50 g flour
1 l milk
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.