Prep time
15 mins
Cooking Time
60 mins
Serves
6
Ingredients
• 500g MSC-certified haddock fillets (smoked and/or unsmoked)
• 200g MSC-certified cold-water prawns (pre-cooked, defrosted)
• Plus 200g MSC Salmon – (defrosted if frozen)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium leek, finely sliced
• 1 small fennel bulb, finely chopped
• 1 bay leaf
• 1 tbsp plain flour
• 1 tbsp capers
• 300ml dry Cornish cider / dry white wine
• 300ml whole milk
• 1 tbsp wholegrain mustard
• A pinch of grated nutmeg
• Small bunch flat-leaf parsley, chopped
• Small bunch of chives, chopped
• Salt & pepper to taste
For the mash topping:
• 800g potatoes (e.g., Maris Piper or Rooster)
• 200g celeriac, peeled and cubed (optional for extra earthiness)
• 40g butter
• 100ml milk
• 120g mature Cheddar, grated
• 1 egg yolk (optional, for golden colour)
• Extra chives and Cornish sea salt to finish
Method
- Preheat oven to 200°C (180°C fan).
- In a pan, melt butter with olive oil. Sauté leeks and fennel until soft (8–10 min). Add bay leaf and flour, stir to coat the veg. Gradually pour in cider, then milk, stirring to avoid lumps. Simmer until thickened.
- Stir in mustard, nutmeg, chopped herbs, and season. Fold in haddock (cut into chunks) and prawns. Pour into baking dishes.
- Boil potatoes (and celeriac if using) until soft. Drain, mash with butter, milk, and cheese. Season well. Add egg yolk for colour.
- Spoon mash over filling, ruffle with fork. Bake 25–30 mins until golden and bubbling.
- Garnish with more chives and a sprinkle of sea salt. Serve with seasonal greens.