Salmon and Cod Pie with Watercress Mash

Method

1 Place the cod and salmon fillets in a roasting tin or ovenproof dish. Add the bay leaf, peppercorns and onion, then pour the milk and wine over and season. Cover and cook at 190°C (170°C fan oven) mark 5 for 25min or until the fish is cooked to the centre. Lift the fish out with a slotted spoon and set aside. Strain the milk and reserve. Flake the fish into large pieces and place in a 2.3 litre (4 pint) ovenproof dish and season.

2 Melt the butter in a saucepan, add the flour and stir until smooth. Cook for 1min, then stir in the cream and reserved milk; season. Bring to the boil, stirring continuously, then simmer for 1-2min or until thickened. Add the spring onions to the sauce and pour over the fish.

3 To make the watercress mash, mix together the cheese, mustard seeds, watercress and mashed potato; season well. Spoon over the fish and cook at 200ºC (180ºC fan oven) mark 6 for 40min or until piping hot.

TO PREPARE AHEAD
Complete the recipe but don't cook. Cover and chill overnight.

TO USE
Cook as above, allowing an extra 5-10min.

TO FREEZE AHEAD
Complete the recipe but don't cook. Wrap and freeze.

TO USE
Thaw at cool room temperature overnight. Cook as above, allowing an extra 5-10min.