Salmon and Cod Pie with Watercress Mash

Serves: 6

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Total Time: 100

Prep Time: 30

Cook Time: 70

• 700 gram(s) (1½lb) each cod and salmon fillets, skinned
• 1  bay leaf
• 6  peppercorns
• 1  onion, peeled and halved
• 450 ml (¾ pint) milk
• 100 ml (3½fl oz) white wine
• 75 gram(s) butter
• 3 tablespoon(s) plain flour
• 3 tablespoon(s) double cream
• 1 bunch(es) spring onions, thinly sliced
• For the watercress mash
• 50 gram(s) grated Cheddar cheese
• 2 teaspoon(s) yellow mustard seeds, crushed
• 85 gram(s) (3½oz) watercress, finely chopped
• 1.1 kilogram(s) (2½lb) mashed potato

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.
4. TO PREPARE AHEAD Complete the recipe but don't cook. Cover and chill overnight.
5. TO USE Cook as above, allowing an extra 5-10min.
6. TO FREEZE AHEAD Complete the recipe but don't cook. Wrap and freeze.
7. TO USE Thaw at cool room temperature overnight. Cook as above, allowing an extra 5-10min.

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