The fish and sauce

800g of cod
2 litres of full fat milk
1/2 an onion and a clove of garlic placed in the onion
1 bay leaf
200g of butter
1 onion - finely chopped
200g of flour
1/2 teaspoon of fresh nutmeg - grated
100ml of single cream
1 tablespoon of fresh dill - finely chopped
800g of fresh prawns
1 leek - thinly sliced

The mash

700g of Maris Piper potatoes - mashed
Butter
1 Egg yolk
1 tablespoon of single cream
Handful of fresh parsley - finely chopped

To serve

100g of cheese - grated.

METHOD

In a frying pan, melt the butter and onions. Add the flour and nutmeg and the milk gradually from the saucepan in which the fish was cooked. Add the cream and the dill to make a thick sauce.

Fry the leeks in the butter.
In a deep pan, simmer the fish in the milk with the onion and bay leaf for approximately 5 minutes. Take the fish out of the milk and set aside.

Boil the potatoes and once they are cooked, add the butter, egg, cream and a little parsley and mix well.

Boil the fresh prawns in some water for approximately 2/3 minutes, then peel them. Take the skin off the cod and break into chunky pieces.

Using a large bowl, start building the pie. Start with the sauce, then add a layer of cod, a layer of prawns, and a little sauce, the leeks and repeat the process until the ingredients are used. Finish with the mash and a sprinkling of grated cheese on top.

Cook for 25 minutes on 160°c until the cheese has melted and browned.

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