Cod, Salmon and Prawn Pie
Preheat the oven to 190C / Gas Mark 5
For the filling:
Put the cod and salmon in a shallow saucepan, season with a little salt and pepper and cover with the 600ml milk. Make sure that the fish is submerged.
Place over a low heat, bringing gently to the boil and then lift off the heat, leaving the pan to stand for about about 2 minutes.
Using a slotted spoon remove the fish from the cooking liquid, placing it in the bottom of an ovenproof dish until cool enough to handle. Flake the fish removing any skin and bones that you find.
Pour the warm milky cooking liquid into a heatproof jug.
Make the sauce by melting the 50g butter in a saucepan and then stirring in the 50g flour.
Cook for 1 minute and then slowly add the milky cooking liquid stirring all the time. Using a hand whisk will help knock out any lumps and keep the sauce smooth.
Bring to the boil and cook for 2-3 minutes, then remove from the heat. Stir in the chopped parsley and frozen prawns, mixing well. The prawns will defrost and help cool the sauce.
Pour the prawn and parsley sauce over the flaked fish.
For the topping, either:
Boil the potatoes in plently of salted water until soft.
Drain and mash together with the remaining butter and milk.
Season with salt and pepper.
Fork or pipe the mashed potato over the top of the fish.
Cook in the oven for 20-30 minutes at 190C / Gas Mark 5 / 375F.