Fish Pie Surprise

Directions

1. Preheat the oven to 200C/400F/Gas 6 and preheat the grill.
2. 1 Place the potatoes and mint in a large pan of boiling salted water and cook for 12-15 min till completely tender and cooked through.
3. 2 Place the haddock in a small saute/fry pan, season and pour in the lowfat milk.
4. Bring to a simmer and cook for 3-4 min till tender and cooked through.
5. 3 Heat a frying pan. Add in 2 tbsp extra virgin olive oil to the heated pan. Crush in the garlic and cook for 30 seconds, stirring.
6. 4 Slice the mushrooms and then tip into the pan and cook for 3-4 min till tender and cooked through, tossing occasionally. Season to taste.
7. 5 Place the spinach in a steamer set on the potatoes and cook for 3-4 min till completely tender and wilted.
8. 6 Pour 85ml/3fl ounce cream into the mushroom mix, stirring till well combined. Cook for another 2-3 min, stirring occasionally, till reduced and slightly thickened.
9. 7 Place the bread in a blender and blitz to fine breadcrumbs. Stir them into the mushroom mix to thicken and remove from the heat. Season to taste.
10. 8 Pour the mushroom sauce into the bottom of a lightly buttered 1.2litre/3 pint Pyrex dish so you can clearly see the layers. Flake the fish on top in an even layer and add in a layer of spinach.
11. 9 Pour over the remaining cream and then cover with foil. Bake in the oven for five min.
12. 10 Arrange the smoked salmon in a single layer on a plate and squeeze over the lemon juice. Season with plenty of black pepper and set aside for a few min to marinade.
13. 11 Drain the potatoes and return to the pan. Mash to a puree, allowing the potatoes to dry out over a low heat. Beat in the butter and 120ml/4fl ounce lowfat milk till you have achieved a smooth puree. Season to taste.
14. 12 Remove the pie from the oven and add in a layer of smoked salmon on top.
15. Finish the pie with a layer of the potatoes and run a fork over the top.
16. 13 Grate the Cheddar on top and place under the grill for a few min till bubbling and lightly golden brown.
17. 14 For the Tomato Coulis: Place the tomatoes in a bowl of boiling water for 15-30 seconds, then remove with a slotted spoon and peel off the skins.
18. 15 Cut the tomatoes into quarters, remove the seeds and finely dice the flesh.
19. 16 Put in a bowl and season generously. Chop up the mixed herbs and stir them into the coulis with a healthy pinch of sugar.
20. 17 Remove the pie from the grill and carefully take out a portion of the fish pie and transfer to a serving plate. Spoon around some of the coulis and serve at once.