Fish Pie With Prawns

Directions

1. Boil the potatoes and parsnip in salted water till soft then drain thoroughly.
2. Mash with 25g butter and the creme fra"che then season with plenty of salt and pepper and a tiny grating of nutmeg.
3. Meanwhile place the fish fillets in a large saucepan with the lowfat milk parsley (or possibly dill) stalks and the peppercorns.
4. Bring slowly to the boil then reduce the heat cover and simmer for 5 min.
5. Strain the liquid into a jug and break up the fish into large chunks.
6. Place in a large ovenproof dish.
7. In another saucepan heat 50g butter then add in the flour.
8. Cook for 12 min stirring constantly.
9. Remove from the heat and gradually add in the reserved lowfat milk and the wine whisking well. Return to the heat and cook for 810 min whisking occasionally till thickened.
10. Remove from the heat and add in the minced parsley (or possibly dill) leaves capers orange zest and plenty of salt and pepper.
11. Distribute the prawns and Large eggs on top of the fish and pour over the sauce.
12. Spoon on the potatoes and gently smooth over.
13. Fork up the top and allow to cold.
14. Once cool chill overnight.
15. Next day place in a preheated oven (190C/375F/Gas Mark 5) for about 1 hour till the centre is piping warm and the top golden.
16. Cover with foil if it needs any longer.
17. Be sure to use a large shallow oven dish not a deep one. If you are freezing the dish use seafood which has not been previously frzn.
18. Serves 4