450g fresh or par-smoked salmon fillet, skin on
450g smoked haddock fillet, skin on
1 litre milk
1 medium onion, roughly chopped
1 bay leaf
350g large peeled prawns
150g butter, plus extra for dotting
50g plain flour
4 tbsp chopped fresh parsley
1.4 kg floury potatoes, peeled
Salt and freshly ground pepper
Preheat the oven to 180C. Place the fish, s

Skin side up, in a roasting pan with 750 ml milk, onion and bay leaf and bring slowly to the boil on the hob.

Bubble for 2 minutes, remove from heat and cover.

Leave for 20 minutes to finish cooking and infuse the milk, before draining and reserving the liquid.

When the fish is cool enough to handle, pull off the skin and flake the fish into large pieces, removing any bones as you go. Transfer to a large bowl and add the prawns.

Melt half the butter in a small pan. Stir in the flour, and gradually add the flavoured milk. Whisk well and simmer gently for 15 minutes until thick and a little reduced, taste and season with salt and pepper. Stir in the parsley and pour the sauce over the fish. Carefully mix everything together, transfer the mixture to a pie dish and leave to cool and set.

Boil the potatoes in salted water, drain well and mash. Beat in the remaining butter and milk. When the fish mixture is set, spoon the mash evenly over the top, dot with extra butter and bake in the oven for 30-40 minutes or until the potato is golden brown and crispy.

Serve at once.

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