Ingredients

  • 400 g natural smoked haddock
  • 400 g skinned cod fillets
  • 2 fennel (cleaned and diced)
  • 1 small tin butter beans
  • 50 ml pernod
  • 200 g mashed potatoes (mixed with 2 egg yolks)
  • 2 carrots (peeled and diced)
  • 300 ml fish stock
  • 150 ml cream
  • 2 cup spinach leaves
  • 2 sticks of celery diced
  • 100 g butter
  • 2 tblsp chopped dill
  • 1 chopped leek

Method

  • Heat an ovenproof dish over medium heat.
  • Add butter and sautéed shallot, carrot and celery.
  • Add Pernod, fish stock and reduce by half.
  • Add cream and simmer for 5 minutes. Add fennel and let simmer for 3/5 minutes. Remove from heat and season with sea salt and white pepper.
  • Add fish, beans, spinach, dill and leeks.
  • Cover with mash potatoes and then bake in an oven heated at 190°C for 30 minutes until the potato is brown.