Fish pie

This fish pie replaced the traditional mash topping with a grated rosti-style lid and omits the cream for the sake of our waistlines!

Ingredients:

• 2 salmon steaks
• 2 pieces cod loin
• 1 pack king prawns, cooked
• 16 scallops, out of their shells
• ½ pint boiling fish stock
• 2 tsp flour
• Tuft of thyme
• 2 tsp butter
• 1 glass white wine
• 1 shallot, chopped very finely
• 1 bunch parsley, chopped very finely
• 4 large potatoes
1 tsp butter
• Salt and pepper

Method:

1. Chop the fish into bite-sized chunks and mix together in a large ovenproof dish. Add the prawns and scallops.
2. In a non-stick pan over a medium heat, melt the butter. Add the shallots and cook until translucent. Then add the flour - stir quickly so that the flour thickens the butter and forms a kind of roux. Add the wine and stock a splash at a time, stirring continuously, until the sauce has thickened. Finally, add the parsley and remove from the heat. Pour this sauce over the fish mixture and stir it all in.
3. Par-boil the unpeeled but washed potatoes for 13 minutes in boiling water. Remove and leave to cool. When you can handle them (be careful!) peel them and grate them into a bowl using a cheese grater. Stir in the tsp of butter and add salt and pepper.