- 150g boned and skinned salmon, cut into 2-3cm (1 inch) dice
- 150g boned and skinned white fish, cut into 2-3cm (1 inch) dice
- 75g cooked king prawns
- 50g cooked shelled mussels
- 25g butter
- 30g plain flour
- Half a quality fish stock cube
- Dissolved in 150ml of hot water
- 75ml dry white wine
- 100ml (scant ½ cup) double cream
- 1 teaspoon capers (optional)
- 2 teaspoons lemon juice
- ½ teaspoon black pepper
- 600g potatoes suitable for mashing
- 25g butter
- 2 tablespoons milk
- 1 heaped tablespoon chopped fresh parsley
- Salt & pepper to taste
Oven: 190°C/375°F/Gas Mark 5, pre-heated, Fan oven: 170°C
To make the potato topping:
Peel and chop the potatoes into slices or small chunks and place into a saucepan of lightly salted water.
Bring to the boil then reduce to a simmer and cook with the lid on until tender (about 10-12 minutes).
Once cooked drain the potatoes and mash.
Add 25g butter, 2 tablespoons milk, the chopped parsley and stir well using a silicone spatula until smooth and creamy.
Adjust the seasoning to taste. Replace the lid and put to one side.
To make the sauce:
Melt 25g (1oz) butter in a saucepan over a medium heat. Add the chopped onions and cook until soft but not brown.
Remove away from the heat and stir in the flour.
Add the fish stock, the white wine and return to the heat stirring until thickened and smooth.
Turn off the heat and add the cream, capers, lemon juice and black pepper (see cook’s note 1).
Stir the prepared fish into the sauce and divide equally between the two casseroles (see cook’s note 2).
Pipe or spread the prepared mash potato topping on top of the fish and sauce.
Cook in the oven for 30-35 minutes (without the lid) until the potato has nicely browned and the fish is cooked.
Serve with a wedge of lemon, fresh green vegetables and crusty bread.