Serves approx 4 to 6 people
1 large oven proof bowl or individual oven proof dishes.
300 ml or 4.5 cups of milk
125 gm or 4.5oz of smoked haddock
125 gm or 4.5oz of cod
125 gm or 4.5 oz salmon
125 gm mussels and shelled prawns
60 gm or 4.5 tablespoons of butter
1 onion finely diced
3 tablespoons of plain all purpose flour
1 teaspoon English mustard
1 tablespoon flat leaf parsley
1 tablespoon lemon juice
salt and pepper to taste
900 gm or 2lb potatoes or eight potatoes cut into chunks
100 ml or 1/2 cup of pouring light cream
30 gm or 2 tablespoons of butter
60 gm or 1/2 cup of cheddar cheese, grated
Place the milk in a saucepan and add the fish.
Bring to a simmer and poach the fish over a moderate heat for 6 to 8 minutes until it is softened.
Remove the fish with a slotted spoon and flake it onto a plate, ensuring all the bones are removed.
Keep the flaked fish warm.
Strain the milk liquid into a jug or bowl and set aside.
In a separate saucepan, melt the butter then add the diced onion and cook until softened, remove the pan from the heat and sprinkle in the flour.
Gradually add the milk liquid stirring continuously until the sauce has thickened.
Add the mustard, parsley, salt and black pepper and stir to combine.
Add the flaked fish to the sauce then pile into an oven proof dish.
In the meantime:
Place the potatoes in a pot of salted water.
Bring to the boil and cook for 20 to 25 minutes until softened. Drain well.
Add the cream and butter then mash to ensure all lumps are removed.
Season with some salt and black pepper.
Spoon the potato mixture over the fish and top with cheese.
Pop into the oven for 20 to 25 minutes until piping hot.
Remove from the oven and serve immediately.