Fish Pie with Prawns

Ingredients
For the pie
500 g haddock fillet, cut into large chunks
500 g skinless salmon fillet, cut into large chunks
1 bay leaf
1 onion, finely chopped
Few parsley stalks
450 ml fish stock made with a stock cube
100 ml dry white wine
25 g butter
25 g plain flour
300 ml milk
142 ml single cream
250 g fresh spinach, washed and trimmed
Freshly grated nutmeg
250 g cooked and peeled tiger prawns
3 large eggs, hard boiled, peeled and quartered
2 tbsp chopped fresh parsley
¼ pack fresh dill, chopped
Salt and freshly ground black pepper
For the topping
1 kg potatoes
2 medium leeks, trimmed and finely sliced
50 g butter
200 ml milk plus a little extra, if necessary

Method
1.Place the haddock and the salmon in a large, wide frying pan with the bay leaf, parsley stalks, onion and stock. Bring to the boil, then reduce the heat and cook very gently for 5-6 minutes until the fish is just cooked. Remove the fish with a slotted spoon and transfer to a plate, add the wine to the pan and reduce by fast boiling until about 300ml remains and reserve.

2.Melt the butter in a medium saucepan and gradually stir in the flour. Cook gently for 2 minutes, then gradually stir in the still warm stock and wine, followed by the milk. Cook gently, stirring frequently, for about 10 minutes until thick and smooth. Gradually stir in the cream, then season to taste with nutmeg, salt and pepper.

3.Wilt the spinach in its own juices in a large covered saucepan. Drain well, pressing out excess moisture.

4.Flake the cooked fish into bite-sized chunks and arrange in a wide ovenproof dish with the spinach, prawns and quartered eggs.

5.Stir the chopped parsley and half the dill into the sauce and carefully pour over the fish, covering it evenly.

6.Cook the potatoes in boiling salted water for 15-20 minutes until tender, then mash. Fry the leeks gently in half the butter until soft but not browned and beat into the potatoes with sufficient milk to make a smooth mash. Beat in the remaining dill and season to taste.

7.Preheat the oven to 190C, 375F, Gas 5. Spoon the potato over the fish, smooth down, then make ridges using a fork or knife. Dot with the remaining butter. Cook for 40-45 minutes until the filling is bubbling and the topping is golden brown. Serve immediately.