1kg floury potatoes, peeled and cut into 2cm chunks
125ml hot milk
125g Wyke Mature Cheddar, grated
4 spring onions, finely chopped
Sea salt and freshly ground black pepper
A drizzle of olive oil
1 small onion, peeled and finely diced
50g Wyke Salted Butter
50g plain flour
2 cloves of garlic, peeled and finely chopped
500ml milk
250g crème fraîche
Zest of 1 lemon
50g baby spinach, finely sliced
A few sprigs of curly parsley, finely chopped
350g salmon loin, skinned and cut into 2cm chunks
350g undyed smoked haddock, skinned and cut into 2cm chunks
300g raw, peeled king prawns
Method:
Preheat the oven to 200ºC/Gas 8.
Place the potatoes into a large pan of water and bring to the boil. Cook for about 15 minutes until the potatoes are really soft and just starting to fall apart. Remove from the heat, drain and then return to the pan with a lid on to steam while you make the filling.
Drizzle the oil into a medium saucepan and add the onion. Cook over a gentle heat for about 5 minutes until the onion is soft. Add the butter, melt slightly and then add the flour and garlic. Keep stirring to make a roux, with the flour and butter mixed together to form a thick paste. Don’t allow it to brown.
Add the milk a little at a time and keep stirring vigorously to avoid lumps. When all the milk has been added, keep stirring until the sauce just starts to boil. Turn off the heat and stir in the crème fraîche and lemon zest. Season well with salt and ground pepper.
Place the spinach, parsley, fish and prawns into a large, deep, ovenproof dish. Pour over the sauce and mix together well.
Add the hot milk to the cooked potatoes and mash until smooth. Stir in most of the Cheddar, add the spring onions and season with salt and pepper. Carefully spoon the mash over the fish filling, sprinkle over the remaining Cheddar, and place in the oven for 45-50 minutes, until golden brown and bubbling.
