Two-fish pie with piped potato

SERVES 6 PREP + COOK TIME 1½ HOURS

75g butter

2 medium (300g) white onions, sliced thinly 1 baby fennel, chopped finely (including some of the stems very finely sliced, reserve fronds) ⅓ cup (50g) plain flour

125ml dry white wine

250ml chicken or fish stock

½ cup coarsely chopped flat-leaf parsley

150g pack hot smoked salmon, flaked

800g skinless thick white fish fillet, cut into

4cm cubes olive oil, for drizzling

POTATO CRUST

1.8kg Desiree potatoes, peeled and cut into

5cm pieces

5 cloves garlic, peeled

100ml pouring cream

200g butter, diced

1 Melt butter in a medium saucepan over low heat, add onions and fennel and cook, stirring occasionally, until onions are very soft but not coloured, for about 20 minutes.

2 Increase heat to medium, add flour and cook, stirring, for 3 minutes or until sandy coloured. Add the wine, stirring to combine, then gradually stir in the stock. Cook, stirring, over medium-high heat until sauce boils and thickens. Season to taste; stir in parsley, then pour into a greased 2-litre ovenproof dish. Cover surface with plastic wrap to prevent a crust forming while preparing Potato Crust.

3 POTATO CRUST Meanwhile, boil the potatoes and garlic cloves in a large saucepan of salted water until tender then drain well; return to pan and add the cream. Return to heat, bring to the boil, then remove from heat and mash with a potato masher until smooth. Gradually add butter, stirring to combine well, season to taste. Spoon mashed potato into a large piping bag fitted with a 2cm-3cm plain nozzle.

4 Preheat oven to 200°C (180°C fan-forced).

5 Scatter fish evenly over the sauce in pan; then pipe mashed potato over the top to cover. Place onto a large oven tray, drizzle lightly with olive oil. Bake for about 45 minutes, rotating the dish occasionally, until filling is bubbling and the potato crust is golden brown.

6 Serve sprinkled with reserved fennel fronds. Suitable to freeze.