- 150g hot-smoked salmon fillet, skin removed, flaked
- 250g smoked trout fillets, skin removed, flaked
- 500g blue-eye trevalla fillet, skin removed, cut into 2-3cm cubes
- 400g peeled green prawns, halved lengthways
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, crushed
- 2 celery stalks, thinly sliced
- 50g unsalted butter
- 1/3 cup (50g) plain flour
- 2 cups (500ml) milk
- 1 cup (250ml) dry white wine
- Handful fresh flat-leaf parsley, finely chopped
- Handful fresh dill, finely chopped
- 1/3 cup (25g) grated parmesan
- 1 small lemon, zested, juiced
Cheesy mash topping
- 1kg potatoes, peeled, cut into 5cm chunks
- 3 garlic cloves, skin on
- 50g unsalted butter, plus extra to bake
- 1/4 cup (60ml) milk, plus extra if needed
- 1/4 cup (60ml) buttermilk
- 2/3 cup (50g) grated parmesan
- 100g vintage cheddar cheese, grated, plus extra to sprinkle
- Step 1Preheat the oven to 180ºC.
- Step 2Place salmon, trout, blue-eye and prawn meat into a large mixing bowl. Season with a little salt and a generous amount of freshly ground black pepper.
- Step 3Warm olive oil in a large, deep frypan over medium heat. Add onion and cook, stirring, for 3-4 minutes, then add garlic and celery and cook for 5-6 minutes to soften. Add fish and cook for a further 1-2 minutes. Remove from heat. Set aside.
- Step 4For the sauce, melt butter in a saucepan over medium-low heat. When melted, add flour and whisk to combine, stirring for 1 minute. Add the milk and continue whisking to form a smooth paste. Add white wine, whisking together, then stir in parsley, dill, parmesan, and lemon zest and juice. Season to taste. Pour the sauce over the fish and stir to coat thoroughly.
- Step 5For the mash, place potatoes in a large saucepan and cover in cold, salted water over medium-high heat. Bring to the boil, reduce heat to medium and cook potatoes for 20-30 minutes until soft.
- Step 6Meanwhile, place garlic cloves on a small baking tray and roast in the oven for 30 minutes until the centre is soft. Remove and allow to cool slightly before squeezing out inner pulp and discarding outer skin.
- Step 7Drain potatoes, and return to the pan. Add the roasted garlic pulp, butter, milk, buttermilk, parmesan and half the vintage cheddar, and mash thoroughly until smooth and creamy. Season to taste with salt and freshly ground black pepper. Add a little more milk if you like your mash really smooth and creamy. Allow to cool, then add one-third of the mash to a piping bag fitted with a 1.5-2cm star-shaped nozzle.
- Step 8Fill a large, deep ovenproof pie dish (about 10cm deep) with the fish filling. Add a large spoonful of potato mash to the top of the pie and carefully spread out using a palette knife to form a potato ‘lid’. Onto the ‘lid’ pipe potato stars to cover the entire pie top. Alternatively, spread mashed potato onto pie and fluff up with a fork. Dot the top of the pie with a few knobs of butter and the remaining 50g vintage cheddar.
- Step 9Bake in the oven for 30-40 minutes until potato is crispy and golden brown. If you wish, place pie under a hot grill to get the top really crisp and crunchy.
- High protein
- Low carb
All nutrition values are per serve
- Author: Katie Quinn Davies
- Image credit: Katie Quinn Davies
- Publication: delicious.