Fish Pie with Scalloped Potato Topping

Serves 4-6

Time 45 minutes

Ingredients

8 potatoes in their skins

¼ cup extra virgin olive oil, plus extra to drizzle

¼ cup plain flour

1 cup milk

1 cup stock

Juice of 1 lemon

Salt & black pepper

Handful of dill sprigs, stalks removed and fronds chopped

2 skinless salmon fillets, cut into large dice

2 flathead fillets (or any white fish), cut into large dice

12 prawns, peeled

1 cup frozen green peas

Salad, to serve

Method

Place the potatoes in a pot, cover with water, bring to a boil and cook for about 10 minutes or until softened but still firm. Drain and set aside. 

Preheat the oven to 180°C.

Heat the oil in a small saucepan and add the flour. Stir to create a thick paste. Gradually add the milk and stock, stirring continuously to prevent lumps until all is combined. Simmer to cook the flour, add the lemon juice and dill and season to taste. 

In an oven-proof dish combine the white sauce with the fish, prawns and peas. Stir to combine. 

Slice the potatoes and layer over the fish and sauce. Drizzle with extra virgin olive oil and season with salt and pepper. Bake for 30 minutes or until the top is golden brown and crisping up. 

Serve with a lovely green salad.