Creamy fish and leek pie

• Rooster or Maris Piper potatoes1½ kg kg

  unpeeled

• double cream↗200ml ml
• milk↗50ml ml
• grated cheddar50g g
• grated parmesan50g g
• butter↗100g g
• leek↗3

  thinly sliced

• nutmeg↗¼ tsp ground tsp

  ground

• mustard↗1½ tbsp wholegrain tbsp

  wholegrain

• dry white wine or dry vermouth100ml ml
• double cream↗200ml ml
• chives½ small bunch

  chopped

• lemon↗½

  zest and juice

• smoked hake fillet, skinless↗125g g

  cut into large pieces

• salmon fillet, skinless↗125g g

  cut into large pieces

• сирі королівські креветки↗125g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Prick each potato several times with a knife (to prevent bursting) and bake on a tray for 1–1½ hours or until soft when pressed. Cut the potatoes in half and scoop the flesh into a bowl, mash with a fork or potato ricer. Keep the skins for another day. While the potatoes are still hot, add the cream and milk to make a smooth purée, season and set aside.

2. 2

   While the potatoes bake, prepare the fish mixture. Heat a large skillet over medium heat. Melt the butter and cook the leeks slowly for 10 min until soft and sweet, then season and add the nutmeg. Add the mustard, then pour in the wine and reduce until almost all the wine has evaporated. Stir in the cream and simmer for about 10 min until the volume halves. Remove from heat, add the chives with lemon juice and zest. Taste and season.

3. 3

   Add the hake, salmon and prawns to the creamy leeks and transfer to a medium baking dish, then top with the potato purée, spreading it to cover the fish, and sprinkle with the cheeses. Bake for 25‑30 min until the cheese turns golden‑brown.