INDULGENT FISH PIE
1 kg even-sized potatoes in their skins (Desiree or Maris Piper are best), unsalted butter, Jersey gold top milk, sea salt and black peppermill, 750g boneless fresh and smoked fish, 2 bay leaves (fresh are best), 250g shelled shellfish of your choice (cooked or raw), 1 lemon.
1 tsp French mustard, 2 tsp English mustard powder, pinch of mace, dash of Worcestershire sauce, 125ml dry vermouth/white wine, cornflour. 1 small bunch of flat leaf parsley, leaves shredded, 6 hardboiled eggs (shelled and halved), small handful of cornichons and/or capers, roughly chopped (optional), two handfuls of fresh breadcrumbs, two handfuls of finely grated Parmesan cheese
Simmer potatoes in their skins until just cooked. When cool enough to handle but still warm, carefully peel. Put through a potato ricer, or break up with a masher. Warm 50g butter in 100ml milk until hot and melted. Stir half into the potatoes, mix and add more as necessary to achieve a creamy, firm mash. Season to taste. Cover, set aside somewhere warm.
Pre-heat oven to 190°C (fan). Place fish in a wide saucepan over medium heat. Add bay leaves and milk to just cover. Put on lid, bring to a gentle simmer and reduce heat to lowest. When just cooked (5 mins), remove fish with slotted spoon to a tray. Add shellfish to the milk, simmer until just cooked. Remove from the milk and add to fish tray. Squeeze over lemon juice and keep warm. To the hot milk, add French mustard, mace, Worcestershire sauce, vermouth/wine. Season to taste. Blend one or two tablespoons of cornflour with the same amount of soft butter. Whisk small amounts into the milk, bringing back to a simmer. Repeat until the sauce has thickened to double cream consistency. Fold in parsley. Pour a third of the sauce into a deep ovenproof gratin dish, lay in the seafood, place eggs on top. Sprinkle in cornichons/capers. Pour in remaining sauce. Use a spoon and fork to gently cover with mashed potato. Mix breadcrumbs, mustard powder and cheese before sprinkling over. Place gratin dish on a wider tray to catch any drips and bake for 25-35 mins, or until well-browned, hot throughout and bubbling.