Fish pie

Ingredients: 

• 1.2kg floury potatoes, peeled and halved or cut into chunks
• 100g butter
• 50g plain flour
• 150ml white wine
• 400ml fish stock
• 100ml double cream
• 1tbsp anchovy essence 
• 3tbsp parsley, finely chopped
• juice of 1 lemon
• 150ml milk
• 300g cod fillets, skinless and boneless, cut into 5cm chunks
• 300g smoked haddock fillets, skinless and boneless, cut into 5cm chunks
• 300g salmon fillets, skinless and boneless, cut into 3cm chunks
• 125g raw king prawns
• 2tbsp Parmesan cheese, finely grated

Preparation:

In a large pan, bring the potatoes to boil in salted water. Simmer, uncovered, for 15-20 minutes until tender. Drain and set aside to steam dry for 5 minutes. Mash or press through a ricer while warm. Set aside.
Preheat oven to 180 C (mark 4).
In a large non-stick frying pan, melt 50g butter. Add flour and stir to make a thick paste. Cook over medium heat for 3 minutes, stirring. Remove from heat, then gradually add wine, stirring until smooth. Return to heat and add stock, bring up to boil and simmer for about 5 minutes, stirring, until sauce is the consistency of Greek yogurt. Add cream, anchovy essence, parsley and lemon juice. Season and set aside.
In a large pan, heat the remaining butter and milk with plenty of seasoning. Remove from heat, beat in a third of the mashed potatoes to a loose consistency, then the remaining potatoes, until thick and fluffy.
Stir the raw fish chunks into the sauce. Spoon into a 2 litre baking dish. Top with the potato, peaking the top with the back of a fork, then sprinkle with the cheese. Bake for 3 minutes until golden and bubbling.
Serve with peas.