Preparation time
Less than 30 mins
Cooking time30 mins to 1 hour
Ingredients
4x110g/4oz smoked haddock portions
4x110g/4oz cod portions
125g/4½oz peeled cooked prawns
preferably king prawns
55g/2oz butter or marg
30g/1oz flour
300ml/½ pint milk
Salt and freshly ground black pepper
Half a block of grated mature cheddar cheese
A sprinkling of capers to add for an extra zing
One raw tomato
4 large potatoes, peeled and sliced
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft.
3. Stir in the flour.
4. Remove from the heat and gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened. Gently simmer for 5 minutes.
5. Stir in the prawns and season with salt and pepper.
6. Place half the sauce in a pie dish; add the fish and spoon over the remaining sauce.
7. Top with the sliced potatoes and dot with the remaining butter.
8. Cut the tomato and place on the top of the pie along with the grated cheese so both grill and melt with the potato topping.
9. Place the dish on a baking sheet and bake for 35-40 minutes until the potatoes are golden.
10. Serve with peas and salad garnish.
