FISH PIE A COLD WINTER CLASSIC COMFORT FOOD

■ 2 (about 400g) salmon fillets

■ 2 (about 400g) blue-eye trevalla fillets (see note)

■ 1 brown onion, coarsely chopped

■ 1 dried bay leaf

■ 3 cups (750ml) milk

■ 100g butter

■ 1/4 cup (40g) plain flour

■ 1/2 cup (125ml) thin cream

■ 200g small cooked prawns

■ 200g scallops

■ 1 tbs finely chopped chives

■ 1 tbs finely chopped dill

■ 4 (800g) coliban potatoes, peeled, coarsely chopped Preheat oven to 180°C. Place salmon and trevalla in a large frying pan. Add onion, bay leaf and pour over 625ml milk. Place over high heat and simmer. Reduce heat to low and cook for 5 minutes or until fish just cooked. Remove from heat. Use a fish slice or slotted spoon to transfer fish to a plate. Set aside to cool slightly. Flake fish into large pieces and place in a large bowl.

Strain milk mixture through a fine sieve into a jug. Discard solids. Melt half the butter in a medium saucepan until foaming. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Gradually add the reserved milk mixture, while constantly stirring. Cook, stirring, for 5 minutes or until sauce boils and thickens. Remove from heat. Add half the cream and season to taste with salt and pepper. Add the prawns and scallops to the salmon and pour over sauce. Add the chives and dill and gently toss until just combined. Pour into a 6-cup (1.5L) capacity ovenproof dish.

Meanwhile, cook potatoes in large pan of boiling salted water for 15 minutes or until tender. Drain well, return to pan with rest of butter, milk and cream. Use a potato masher to mash smooth. Spoon potato mix over the fish.

Bake in preheated oven for 20 minutes or until golden brown and heated through. Serve.