If you’re planning a party or want to cook up an Irish feast for St Patrick's Day, look no further than Clodagh McKenna's fish pie with potato rosti topping...
450g floury potatoes, such as Maris Piper, peeled
50g mature Dubliner Cheddar cheese, grated (you can use any cheddar cheese you prefer)
250g hake fillets, skinless
250g salmon fillets, skinless
100g raw prawns, shell on
1 shallot, cut in half
1 bay leaf
1 tsp black peppercorns
50g butter, softened
2 tsp Dijon mustard
2 tbsp fresh dill
25g butter, melted
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/gas mark 6 and grate the raw potatoes with the larger part of a box grater and pop the grated potatoes into a bowl of cold water to stop them from going brow. Grate the cheddar using the same said of the grater and set aside in a bowl.
Place the smoked haddock and salmon in a saucepan, pour over the milk and drop in the shallot, bay leaf and peppercorns. Cook over a low heat for five minutes, then drain, reserving the milk but discarding the onion, bay leaf and peppercorns. Add the fish to the roasting tray.
Melt 50g of butter in a saucepan then stir in the flour and cook for five minutes to make a roux. Add the milk that you poached the fish in as well as the mustard, and whisk, until the sauce is smooth and thick. Season with salt and pepper, add in half the dill and pour over the fish.
Drain the grated potatoes and pat dry with a clean tea towel until they are completely dry. Mix the grated potatoes in a bowel with the grated cheddar, rest of the dill and sea salt and scatter over the fish and the sauce.
Melt the remaining butter in a saucepan and brush over the top of the pie to ensure the top gets really crispy. Push the prawns into the potato rosti and then bake for 20 minutes, or until golden brown.