JERSEY ROYAL-TOPPED FISH PIE

INGREDIENTS

400g thick haddock
400g salmon fillet
300g smoked haddock
600ml milk
75g butter

1 large head of fennel,
chopped
50g plain flour
1 tbsp Dijon mustard
6 tbsp double cream
6 tbsp fresh herbs

For the topping:

750g new potatoes
2 tbsp capers, rinsed
and roughly chopped
2 tbsp oil

METHOD

1. Preheat the oven to 200°C/180°C fan assisted/Gas 6. Cook the potatoes in simmering water for 10 minutes or until tender. Drain well, allow to cool a little and then tip into a mixing bowl. Crush each potato with your fingers or a fork, stir in the capers and oil, season and set to one side.

2. Skin all the fish and place the haddock in a large frying pan along with the salmon. Add the milk, bring to the boil and then simmer for 8 minutes until the fish is cooked through. You may need to turn the fish half way through cooking. Remove from the pan and set to one side. Repeat with the smoked haddock and again set to one side once cooked. Flake all the fish into large chunks and set to one side.

3. Heat the butter in a large saucepan, add the fennel and cook for 10 minutes until nicely softened. Stir in the flour and cook for 4 minutes, stirring well until cooked through. Remove from the heat and strain the hot milk the fish was cooked in into the pan, whisking until smooth. Return to the heat and cook for 5 minutes, stirring all the time. Add the Dijon, double cream and fresh herbs and check the seasoning.

4. Arrange the fish in the bottom of a two-litre baking dish and pour the sauce over. Mix very gently to incorporate the fish and the sauce. Scatter the potatoes over the top and then bake for 30 minutes until the top is golden and the sauce is bubbling. Serve with your favourite steamed seasonal veg.