- 200g boneless white fish fillets
- 200g skinless salmon fillet, pin-boned (ask your fishmonger to do this)
- 450ml full-cream milk
- 750g potatoes, peeled and halved
- 4 baby leeks, finely sliced
- 3 shallots, diced
- 2 fennel bulbs, finely sliced
- 1 tbsp. olive oil
- 100g butter
- 2 tbsp. cake flour
- 150g frozen peas
- 3 tbsp. chopped fresh parsley
- Juice of 1 lemon
- Salt and freshly ground black pepper
Preheat the oven to 180°C.
Place the fish in a baking dish, season with salt and pepper and pour over 400ml of the milk. Cover with foil and bake for 15 minutes until the fish flakes slightly when pressed with a fork.
Remove the fish, reserving the milk. When cool enough to handle, flake the fish into bite-sized pieces and set aside.
Place the potatoes in a pot, cover with salted cold water, bring to the boil and simmer until soft.
In the meantime, sauté the leeks, shallots and fennel in the olive oil until soft.
Melt 50g of the butter in a saucepan, stir in the flour and cook over low heat for 2 to 3 minutes.
Slowly add the reserved milk and continue to cook until thickened, stirring continuously.
Add the flaked fish, sautéed leeks, shallots and fennel, peas, 1 tbsp. of the parsley and the lemon juice. Season with salt and pepper.
Drain the potatoes and mash with the remaining 50ml milk, 50g butter and 2 tbsp. of the chopped parsley until smooth.
Season to taste.
To assemble, pile the fish mixture into a large baking dish or buffet casserole. Spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork.
Bake for 20 to 25 minutes or until golden.