Fish Pie

(4 portions)

• 2 punnets Garden Cress
• 600g mash potatoes
• 225g cod skinned and cubed
• 225g salmon skinned and cubed
• 225g smoked haddock skinned and cubed
• 200g cooked frozen peas
• 400ml milk 400
• 70g butter
• 3 tbsp flour
• seasoning (salt and pepper)
• 8 lemon wedges
• 12pcs Melba toast

• Place the cubes of fish in a medium pan and cover with the milk.
• Place over a gentle heat and slowly bring to boil, simmer for at least 2 minutes.
• Carefully strain the milk from the fish and reserve the milk, put the fish into a bowl and add one chopped punnet of Garden Cress and the cooked frozen peas.
• Make a roux with the butter and flour in a medium pan, add the warm milk, whisk gently until the sauce thickened and season well.
• Pour the sauce in the bowl on top of the fish mix and fold gently.
• Pour the mix into small ramekins, oven dish or kilner jar and pipe the mash on top.
• Baked in the oven at 180°C for at least 20 minutes.
• Serve with lemon wedges, Melba toast and the other punnet of fresh Garden Cress.

Recipe: Franck Pontais