This is one of my absolute favourite recipes. I love that it is different every time, depending on the proportions and variety of fish etc used, but every time it is so delicious. It is seriously good, although I should warn you that it creates a lot of washing up, and the kitchen will look like a bomb site. Bizarrely, the recipe was a promotional ad for Sensodyne toothpaste in the December 2008 edition of Observer Food Monthly – no, I don’t understand either.

Ingredients
900ml full fat milk
1 small onion, peeled and quartered but with the root intact
2 bay leaves
3-4 sprigs fresh thyme
1kg fresh fish and seafood – eg 250g salmon; 350g cod; 150g smoked haddock; 150g prawns; 100g scallops
50g plain flour
3 tbsp plain flour
3 tbsp chopped parsley
3 tbsp double cream
4 hard-boiled eggs, shelled and quartered lengthways
1.5kg floury potatoes, peeled and cut into chunks
50g butter
5 tbsp double cream
150g grated cheddar

Method
Pour the milk into a large pan and add the onion, bay leaves and thyme. Place the fish into the pan and bring to a gentle simmer. Cook over a low heat for 10 mins, the set aside for a further 10 mins. Drain the fish through a colander, discard the onion, thyme and reserve the infused milk.

Boil the potatoes for 15-18 mins until soft. Drain well then mash with the butter until smooth. Season to taste. Preheat the oven to 190 degrees.

Melt the butter in a saucepan and stir in the flour. Cook for about 30 seconds, the gradually add the milk, stirring constantly. Cook for about five minutes until the sauce is thickened and smooth. Season well and stir in the parsley and cream.

Remove any skin from the fish and discard (NB put in the outside bin straight away to stop the house smelling of fish). Flake into large pieces. Add the fish, prawns and scallops to the sauce and fold in gently. Put the egg in then bottom of a two litre ovenproof dish then spoon over the fish mixture. Top with the mashed potato and use the back of a fork to ensure that it goes right to the edge and to make a ridged pattern. Sprinkle over the grated cheese. Place on a baking tray and bake for 30 mins until piping hot (add a further ten minutes if made in advance). Serve with peas.

Enjoy!

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