Ingredients
455g (1lb) cod or haddock fillets, skinned and cubed
227g (8oz) undyed smoked haddock, skinned and cubed
55g (2oz) scallops,
115g (4oz) cooked peeled prawns, fresh or defrosted 2 large hard boiled eggs sliced or 8 hard boiled quails eggs cut in half.
55g (2oz) butter
55g (2oz) plain flour
150ml (5 fl oz) dry white wine
425ml (15 fl oz) stock
bay leaf salt and black pepper
2 x 15ml spoon (2 tablespoons) soured cream
1 x 15ml spoon (1 tablespoon) fresh chopped parsley
900g (2 lbs) potatoes, par-boiled and grated
30g (1oz) butter, melted
55g (2oz) strong cheddar cheese, grated
lemon and parsley, to garnish
Serves 4
Instructions
Preheat the oven to 220°C/425°F, Gas Mark 7
In a small pan heat the butter, add the flour stirring continuously. Meanwhile heat the wine, stock, bay leaf and seasoning. Add slowly to the flour mixture, stirring continuously.
Add the fish, shellfish, soured cream and herbs. Pour into a 1.2 litre (2 pint) pie dish add hard boiled eggs.
Mix together the potato, butter and cheese; place on top of the fish sauce. Bake for 30-35 minutes until golden brown.
Garnish and serve with vegetables and fresh bread.
