250 grams salmon fillets
400 grams haddock fillets
200 grams smoked haddock fillets
300 ml double cream
250 ml milk
1/2 glass of white wine
1 small bunch of parsley, chopped
50 grams butter
1 kilo potatoes
2 egg yolks
1 tablespoon of cornflour dissolved in 75ml of cold water to make a thin paste
300 grams green vegetables to serve
1 pinch of salt and pepper
Peel the potatoes and boil in salted water.
Cut all of the fish fillets into 2cm cubes.
In a heavy saucepan, combine 250ml of cream, the milk and wine and heat until just about to boil. Turn down the heat to low. Whisk half of the cornflour paste into the cream mixture. Allow to cook for two minutes until you achieve a custard-like consistency.
Add the fish and stir through the sauce, season and remove from the heat. The fish will be half cooked but will finish cooking in the oven later.
When the potatoes are cooked, drain and mash them with the butter and 50ml of cream. Check seasoning. Add two egg yolks and mix in.
Place the pie filling in an ovenproof dish and allow to cool. Pipe or spoon the mash onto the top of the pie mix evenly. If spooning on, you can smooth over at the end and decorate with the edge of a spoon or by dragging a fork over the top.
Bake in a preheated oven at 180°C for thirty minutes, until the mash is a lovely golden colour and the centre is piping hot. Serve with a selection of green vegetables.