Ingredients
Preparation
- Bring a pan of water to the boil, add the potatoes and cook for 15-20 minutes until tender.
- Drain well and mash with the butter, stir in the milk and season with salt and pepper and set aside.
- To make the crumb, finely grate the lemon zest and combine all the ingredients in food processor or blender and set aside.
- Preheat the oven to 200C/fan 180C/gas mark 6.
- To make the sauce, melt the butter in a large pan, add the shallots and bay leaf and cook over a gentle heat for 5 minutes.
- Add the wine and let it bubble up then simmer gently until syrupy. Stir in the flour and mustard powder to make a paste and cook for 1 minute. Remove from the heat and gradually whisk in the milk. Return to the heat and cook stirring until the sauce has thickened. Stir in the cream.
- Skin the smoked haddock and cut it into chunks. Add the fish and cook gently in the sauce for 2-3 minutes until it just flakes. Add the prawns and cheese and warm through gently. Pour into a pie dish or individual pie dishes. Top with the potato and sprinkle over the crumb.
- Bake on a baking tray for 15-20 minutes until golden and cooked through.
- Serve with some steamed samphire or tenderstem broccoli.