Festive Fish Pie

Serving Size: 6

500 grams (1 lb 2 oz) cod fillet, skinless
200 grams (8 oz) smoked salmon
400 grams (l4 oz) Prawns, raw peeled
4 plum tomatoes
50 grams (2 oz) butter,
2 1/2 cm (1 in) chopped fresh root ginger
50 grams (2 oz) flour
425 ml (3/4 pint) milk
150 ml (1/4 pint) dry vermouth
142 ml (1 carton) single cream
3 Tbsp dill, chopped
1/2 lime, juiced

For the topping
700 grams (1 lb 9 oz) small potatoes
1 pinch saffron
25 grams (1 oz) butter

Prepare ahead:
Cut the cod into 2-1/2cm (1 in) chunks. Cut the salmon into strips. Peel the
prawns, leaving the tail section intact. Pat the prawns dry between sheets
of kitchen paper. Peel the tomatoes, cut in half and squeeze out the seeds.
Chop the tomatoes. Mix the fish and tomatoes and put into a buttered 3
litre (5-1/4 pint) pie dish or other ovenproof dish (choose one that's not too
shallow).
Put the butter, ginger, flour, milk and vermouth into a non-stick pan and
bring slowly to the boil, whisking all the time until the sauce is thickened
and smooth. Reduce the heat and simmer the sauce for 2 minutes, then season
well with salt and pepper and remove from the heat. Leave to cool, stirring
occasionally to prevent a skin forming, then when it has cooled to room
temperature, stir in the cream. Stir the dill and lime juice into the sauce.
Taste and add more seasoning if necessary. Pour evenly over the fish.
Peel and slice the potatoes, then put in a pan with water to cover and add
the saffron and salt. Bring to the boil, then cover and cook for 10-12
minutes, until the potatoes are just tender. Drain well and leave until they
are cool enough to handle.
Arrange the potatoes, overlapping, over the pie mixture. Melt the butter and
brush over the potatoes. Cover the whole thing with foil or cling film and
chill for up to 24 hours until ready to cook.

On the day:
Preheat the oven to 200 C/Gas 6/fan oven 180 C. Bake the fish pie for 30-40
minutes until the potatoes are crisp and golden.

Work time 1 to 1-1/4 hours. Cook time 30-40 minutes
Serves 6

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