“A luxurious version of a classic family favourite, this is good enough to serve to discerning dinner party guests.”

Ingredients
Serves 4-6

•    350g (12 oz) white fish
•    200g (7 oz) salmon
•    200g (7 oz) smoked haddock
•    100g (3½ oz) prawns
•    200g (7 oz) frozen peas
•    Zest and juice of 1 lime
•    Salt and black pepper

Sauce:

•    60g (2¼ oz) butter
•    60g (2¼ oz) flour
•    700ml (1¼ pint) milk
•    Salt and black pepper
•    25g (1 oz) fresh parsley, chopped

Topping:

•    750g (1 lb 10 oz) potatoes, cooked and mashed
•    25g (1 oz) butter
•    3 tbsp cream
•    A grinding of fresh nutmeg
•    Salt, if liked


Method

Cut the white fish, salmon and smoked haddock into 1cm (½ inch) square pieces and place in the base of a large shallow pie dish. Scatter with the prawns and frozen peas. Sprinkle over the lime zest and juice. Season.

To make the sauce, melt the butter, add the flour and mix together. Whisk in the milk over a low heat and continue whisking until the sauce has come to the boil and thickened. Season to taste and stir in the chopped parsley. Pour over the fish.

Mash the hot potatoes and add the butter and cream, mix together. Season with nutmeg and a little salt, if liked. Spoon the potatoes over the fish and smooth over and roughen the surface with a fork or if you prefer pipe the potato over the fish.

2, 3 and 4 oven AGA: Cook on the grid shelf on the floor of the Roasting Oven for about 30 minutes or until the top is beginning to brown and the sauce is bubbling up the sides of the potato.

Serve with a crunchy salad.

Conventional cooking: Cook at 200°C, (400ºF) fan oven 180°C, Gas Mark 6 for 25-30 minutes until the top is beginning to brown and the sauce is bubbling up the sides of the potato. Serve hot.

Tip – to steam the potatoes on the Aga, cut the peeled potatoes into chunks and place into cold (salted) water, bring to the boil and simmer for 5 minutes.  Then drain away the water and transfer the covered saucepan to the Simmering Oven for about 20 minutes until tender.