Ingredients
- 200g (7oz) scallops
- 200g (7oz) raw tiger prawns (don't use frozen cooked prawns as you can't refreeze them)
- 100g (4oz) hot smoked salmon
- For the sauce
- 400ml (14fl oz) milk
- 2 bay leaves
- 5 whole black peppercorns
- 250g (9oz) smoked haddock
- 25g (1oz) butter
- 25g (1oz) flour
- 150g (5oz) Gruyere, grated
- 2tbsp chopped fresh parsley
- For the topping
- 1 large celeriac, peeled
- 1kg (2lb 4oz) floury potatoes, eg King Edward, peeled
- 50g (2oz) butter
- 100ml (4fl oz) milk
- 2tbsp capers, rinsed and roughly chopped
- 50g (2oz) Gruyere, grated
- You will need
- 26cm rectangular ovenproof dish 6cm deep
- or 8 individual pie dishes
Method
For the sauce, heat the milk in a large saucepan with the bay leaves and peppercorns. Poach the haddock in the milk, cover and leave on a low heat for about 10 minutes. Remove with a slotted spoon and place on kitchen paper. Strain the milk into a measuring jug, discarding the bay leaves and peppercorns. You will need 400ml (14fl oz) for the sauce, so if there is less add more milk to make it up.
In a separate saucepan, melt the butter and stir in the flour. On a very low heat, add the poaching milk bit by bit. Whisk all the time until the sauce thickens. Add the Gruyere, season and add the parsley.
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. For the topping, cut the celeriac and potatoes into 2.5cm (1in) cubes. Steam the celeriac first for 10 minutes, then add the potato cubes and steam together for 10 to 12 minutes until soft. Place in a large bowl and mash while still warm. Stir in the butter and milk. Add capers and taste for seasoning.
In the ovenproof dish(es), lay the haddock, scallops, prawns and salmon on the base. Pour over the cheese sauce, covering the fish evenly, then spoon over the mash. Sprinkle over the grated Gruyere and bake for 35 minutes until bubbling and golden brown.
