12 Dublin Bay prawns - peeled and shelled 500g cod fillet 500g smoked haddock fillet 500g salmon fillet 3 large scallops - skirts removed 3 scallop roe 5 boiled eggs 1 small bunch of blanched young leeks 250g cheddar cheese 400 ml double cream 100 ml milk 2 stock cubes (chicken or fish) Creamy mash potato for pie topping (made from 6 large potatoes)
Preparation
Take the cod, smoked haddock and salmon fillets and cut into large chunks. Place the fish pieces into round pie dish approx 12 inches in diameter. Cut the scallops in half and add to the dish along with the roe, and Dublin Bay prawns.
Add the cream to a pan and heat gently. Dissolve in 2 stock cubes and bring to the boil. Reduce the mixture to thicken. Pour the mixture over the fish.
Chop the boiled eggs and the blanched young leeks and sprinkle into the fish pie .Finish off with a sprinkling of cheddar cheese and pat down gently.
Take the mash potato and spoon onto the top of the pie. Using the back of a fork, gently distribute the mash evenly to cover using a little bit of milk to help smooth it down. Make small indentations over the top of the pie for decoration.
Place the fish pie in the oven on a high heat for approximately 15 minutes. When the top has browned, take out of the oven and serve immediately.
