Serves 4-6
1. Shell 1 pint of cooked prawns, putting the shells in a pan. Take 300g each of smoked haddock, fresh haddock and organic salmon and slice all the fish off its skin. Add the skins to the saucepan. Cut the raw fish into 2cm cubes, combine with the prawns and set aside.
2. Add 750ml milk to the pan, along with 1 chopped onion, 1 chopped carrot, 1 chopped stick celery, a bay leaf, a few peppercorns and a few parsley stalks. Bring to a simmer then set aside to infuse for at least one hour.
3. Strain the milk into a jug. Melt 50g butter in a pan, add 75g plain flour and stir well. Cook for a couple of minutes then add the infused milk gradually. Cook gently for 5 minutes, then remove from the heat, season and add 1 tbsp each chopped parsley and chives, along with the fish and prawns.
4. Arrange 3 halved hard-boiled eggs over the base of a pie dish (about 30 x 20cm). Spoon over the fish mixture, then top with spoonfuls of creamy mashed potato, raking the top into wavy lines with a fork.
5. Dot with a little butter, and bake at 200°c/Gas Mark 6 for 25 minutes or until brown. Serve with buttered peas.
© River Cottage
Spring has sprung at River Cottage. Get all the latest news and recipes from River Cottage Spring
Watch classic River Cottage series for FREE on your PC with 4oD
.jpg)
Get the latest from Hugh on the River Cottage website.jpg)