Ingredients

• 1 fillet smoked haddock
• 1 of salmon
• 3/4 pt milk
• 1 med onion, chopped finely
• 1½ oz butter
•   thyme
• 1½ oz flour
• a lot parsley, chopped
• a small amount mustard powder
• a good shake tomato purée or sauce
• a few prawns, frozen, thawed and drained on kitchen paper
•   salt and pepper
•   mashed potato, firm, dry
•   cheddar and gruyère cheese, grated, mixed

Method

1. Poach 1 fillet smoked haddock and 1 of salmon in 3/4 pt milk for 6-10 mins. Then flake into reasonable pieces.
2. Fry 1 medium onion, chopped finely, in 1½ oz butter with thyme.
3. Add 1½ oz flour and cook 5-8 mins.
4. Then add the poaching milk carefully and cook 15 mins.
5. Add a lot of chopped parsley, a small amount of mustard powder, and a good shake of tomato purée or sauce.
6. Mix in the flaked fish and a few prawns (frozen, thawed and drained on kitchen paper). Season with salt and pepper. It should be a nice thick mix.
7. Cool for a few minutes (about 10) and place in an oven dish. Cover with firm, dry mashed potato. Smooth the top and cover thickly with a mix of cheddar and gruyère grated cheese.
8. Bake in a hot oven for 35 mins. Can be kept in the fridge 2-4 hours if necessary before baking.

Notes