900g/2lb baking potatoes, peeled and cut into chunks
150ml/¼ pint single cream
55g/2oz butter, plus extra for greasing
salt and white pepper
pinch freshly grated nutmeg
225g/8oz skinless, boneless haddock fillet
450g/1lb salmon, cut from the tail piece, skinless and boneless
squeeze lemon juice
4 hard-boiled eggs, shells removed, quartered
For the parsley sauce:
large bunch of parsley, leaves only, finely chopped
30g/1oz plain flour
570ml/1 pint milk
splash of single cream
To get you started cook up your potatoes in some boiling salted water until nice and soft.
Drain well and mash with the cream and butter and season with salt pepper and nutmeg. Mix well until smooth and creamy.
For the parsley sauce, throw your butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes and then add the flour and give it a good stir. Cook for about three minutes (remember to stir), and don’t let you mixture get brown.
When your done with that grab another pan and bring the milk to the boil. Then pour this into the “roux” (the butter and flour mixture) a little at a time, whisking after each addition until it is completely smooth. Whisk in then single cream, to taste.
Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.
While your sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.
Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice.
Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.
Bake for 35-40 minutes, until the top is crisp and brown.
Then eat it all up…. YUMMY!