A beautiful old fashioned fish pie, keeping it traditional but with a delicious cheesy mash
Place the coley and salmon into a saucepan with the milk, bay leaves and onion. Season with salt and pepper. Bring to a gentle simmer, cook for 2 to 3 minutes, then cover with a lid. Remove from the heat and set aside for 30 minutes.
After 30 minutes, remove the fish from the milk with a slotted spoon and place into a bowl. Remove any skin or bones then mix gently with the prawns.
Strain the milk into a jug, discarding the bay leaves and onion.
While the fish is standing, boil the potatoes for 20 – 30 minutes until soft. Drain, add the 25g of butter and mash until smooth and fluffy. Season to taste, then mix in three quarters of the grated cheese.
Pre-heat the oven to 200°C/fan 180°C/gas mark 6.
Melt the butter for the filling in a saucepan then stir in the flour. Keep stirring until the mixture resembles sand, then gradually add the milk in the jug, whisking all the time until all the milk is used up and you have a thick, smooth sauce. Season, if necessary, add the chives and parsley, and stir well.
Spoon a little of the white sauce over the base of a deep oven-proof dish. Add the fish and top with the remaining sauce.
Spoon over the mash, ensuring the potato goes right to the edges of the pie dish. Press the back of a teaspoon into the mashed potato to give the effect of fish scales. Sprinkle over the remaining cheese.
Place in the oven and cook for 25 to 30 minutes or until the top is golden brown and the filing is bubbling. Serve hot with vegetables of your choice.