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Ingredients

• 200g smoked haddock
• 200g salmon fillet
• 10 frozen king prawns
• 650ml milk
• 50g butter
• 30g flour
• 1 bay leaf
• 1/2kg King Edward potatoes
• 100g cheddar, grated (half and half cheddar and a red cheese gives a better look and flavour)
• Salt
• Ground white pepper
• Ground black pepper
• Generous pinch of saffron

Method

1. Poach the cod and haddock in 600ml of the milk, along with the saffon
2. Whilst the fish is poaching, dice the potatoes and par boil them, ready for mashing
3. When the fish has finished poaching, place the fish into the dish that you'll be cooking it in, reserving the milk and discarding the bayleaf
4. Melt 30g of the butter in a small saucepan, add the flour and combine to form a roux
5. Once the roux has cooked off for a minute or two, add the milk and whisk to combine
6. Allow the roux to cook and thicken then season with black pepper and salt to taste
7. Mash the potatoes, using the remaining milk, butter, some salt and the white pepper
8. Now it's assembly time!
   1. Pour the sauce over the fish
   2. Spoon over the mashed potato (or pipe it if you're feeling fancy)
   3. Grate the cheese over the top of the pie
9. Cook in the oven for 20 minutes at 180 fan, or until the cheese has crisped up and is golden