For the topping

  • 750g Potatoes
  • 30g Butter
  • 7tbsp Milk
  • 4tbsp Parmesan, grated
  • Salt and pepper
  • Carrot, cut into fish heads and tails

For the sauce

  • 45g Butter
  • 1 Large shallot, diced
  • 2tbsp White wine vinegar
  • 45g Plain flour
  • 450ml Fish stock
  • 6tbsp Double cream
  • 1 ½tsp Chives, chopped

For the filling

  • 300g Salmon, skinned, cut into 2cm chunks
  • 300g Cod fillet, skinned, cut into 2cm chunks
  • 75g Frozen peas


  • STEP 1

    Preheat the oven to 200ºC/gas mark 6. Boil the potatoes. Drain and mash with the butter, milk and Parmesan. Season to taste.

  • STEP 2

    Melt the butter and sauté the shallot. Add the vinegar and boil for 2 to 3 minutes until evaporated. Stir in the flour then gradually stir in the stock. Bring to the boil over a medium heat, stirring until thick. Remove from heat and stir in the cream and chives.

  • STEP 3

    Divide the uncooked fish and peas between 4 to 6 ramekins and pour over the sauce. Top with the potato and bake for 25 minutes. Decorate with the carrot shapes.