MERMAID’S FISH PIE

SERVES 6–8

Ingredients:

1.1kg cod, hake, haddock or grey mullet fillets, or a mixture

15g butter, for greasing

600ml whole milk

Approx. 20g roux (made by blending 10g soft butter with 10g plain flour)

¼ teaspoon Dijon mustard

150-175g grated Gruyère or Cheddar cheese or 75g Parmesan cheese

2 tbsp chopped parsley

110g cooked mussels, shelled

110g cooked prawns, peeled

½ can chopped anchovies, approx. 4 fillets (optional)

4 sheets of filo pastry (optional)

Melted butter, for brushing

Sea salt and black pepper

For the Mashed Potato (Optional)

900g unpeeled potatoes, scrubbed well 300ml whole milk

1-2 organic, free-range egg yolks or 1 whole egg and 1 egg yolk

25-50g butter

Method:

If using mashed potato topping, put the potatoes into a saucepan of cold water, add a good pinch of salt and bring to the boil. When the potatoes are about half-cooked, strain off two-thirds of the water, replace the lid on the saucepan, put over a gentle heat and steam for 5-6 minutes until cooked. Peel immediately by pulling off skins, and mash. Bring the milk to the boil. Beat the eggs into the hot mash and add enough boiling creamy milk to mix to a light consistency, then beat in the butter. Season to taste with salt and pepper.

Preheat the oven to 180°C/350°F/gas mark 4. Skin the fish and cut into 6-8 portions. Season well with salt and pepper. Lay the pieces of fish in a lightly buttered 26cm sauté pan and cover with the milk. Bring to the boil, then simmer for 4-5 minutes until the fish has changed from translucent to opaque. Remove the fish to a plate with a slotted spoon.

Bring the milk back to the boil and whisk in enough roux to thicken the sauce to a light coating consistency. Stir in the mustard, cheese and parsley. Season to taste.

Add the cooked fish, most of the mussels and prawns and the anchovies, if using, and stir gently to coat with the sauce.

Transfer carefully to a serving dish or dishes. Spoon or pipe a layer of mashed potato on top of each one and tuck the reserved prawns and mussels into the potato topping. Alternatively, brush each filo sheet with melted butter and cut into four pieces. Scrunch up each piece of filo pastry and arrange side by side on top of the pie(s).

Bake (both toppings) for 15-20 minutes until bubbling and the filo is crunchy.