Ingredients

1. 900g Floury Potatoes
2. 2 tbsp Olive Oil
3. 600ml Semi-skimmed Milk
4. 800g White Fish Fillets
5. 1 tbsp Plain flour
6. Grating Nutmeg
7. 3 tbsp Double Cream
8. 200g Jerusalem Artichokes
9. 1 finely sliced Leek
10. 200g peeled raw Prawns
11. Large handful Parsley
12. Handful Dill
13. Grated zest of 1 Lemon
14. 25g grated Gruyère
15. Juice of 1 Lemon

How to prepare

01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season. 02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones. 03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream. 04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon. 05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.

Ingredients

1. 1kg Potatoes
2. Knob Butter
3. Dash Milk
4. 50g Gruyère
5. 75g Butter
6. 2 sliced Leek
7. 75g Plain Flour
8. 150ml White Wine
9. 568ml Milk
10. 2 tbs chopped Parsley
11. 250g Salmon
12. 250g Haddock
13. 250g Smoked Haddock
14. 6 Eggs

How to prepare

Preheat the oven to 200C/400F/Gas 6 (180C fan). Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary. For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm. Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.