Serves 4

  • 200g prawn tails, skinned and boned
  • 200g cod, skinned and boned
  • 200g smoked haddock, skinned and boned
  • 200g salmon, skinned and boned
  • 4 scallops, diced
  • 200g frozen peas
  • 60g butter
  • 60g plain flour
  • 800ml milk
  • 2 heaped tsp, Dijon mustard
  • 1 chicken stock cube
  • 300ml leftover white wine
  • 1 lemon zest & juice
  • Handful dill or chives, chopped

For the mash topping:

  • 6 medium rooster potatoes
  • 50g parmesan cheese
  • 2 egg yolks


  1. Place the potatoes on a tray, sprinkle with sea salt, and bake at 200c for 50mins until soft throughout.
  2. Remove the potatoes, slice in half, and place the pulp through a ricer, otherwise, use a masher by hand.
  3. Place the pulp on the heat and mix in the 200ml warm milk, season with salt and finish with the 2 egg yolks and the grated parmesan. Reserve for the top of the pie.
  4. In preparation for the fish, lay the whole pieces (excluding the smoked fish) on a plate with some paper cloth under. Season with some sea salt and leave to sit in the fridge for 30 mins to firm up.
  5. Remove any excess salt and portion the fish into thumb-size chunks, lay into the pie dish.
  6. Pour the frozen peas into the pie dish next. To make the sauce, start by adding the white wine to a pot and reduce until a glaze, now crumble the chicken stock cube and dissolve
  7. In a separate pot, add the 60g butter and allow it to melt. Now add the flour and cook for 1 minute over high heat. Warm the milk gently in a microwave or on the heat, and add it in two stages to the flour and butter, stirring with a whisk, bring to a boil and take off the heat. This will create a basic sauce.
  8. Season the sauce with your wine/fish stock mix, then finish with mustard, herbs, lemon zest and juice.
  9. Pour the sauce over the pie mix, top with the mashed potato, and bake at 200c for 30mins until the top is golden brown.