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For the filling:
For the mashed potatoes:
For the mashed sweet potato:
- Brush a medium-sized gratin dish with melted butter. Preheat the oven to 180°C/fan 160°C/gas 4.
- To prepare the filling, pour the milk into a medium saucepan over a medium heat with the bay leaves, butter and flour and stir until a thick sauce forms. Season with salt and freshly ground black pepper and add the chopped parsley and chervil.
- Add the diced fish and prawns to the sauce and simmer gently until the fish is just cooked. This should take about 5 minutes. Check the seasoning again.
- To prepare the potatoes, push the warm potatoes through a ricer. Warm the milk and butter in the microwave and add to the potatoes with a little grated nutmeg, salt and pepper. Spoon into a piping bag with a star nozzle. Now mash the sweet potatoes and add the milk, butter, salt and pepper. Spoon into another piping bag with another star nozzle.
- To assemble, spoon the fish into the gratin dish. Pipe a line of sweet potato diagonally across and then pipe the potato over the rest of the pie. Place in the oven for about 12 to 15 minutes until the top is lightly golden. Serve with a green salad.
- To assemble, spoon the fish into the gratin dish. Pipe a line of sweet potato diagonally across and then pipe the potato over the rest of the pie. Place in the oven for about 12-15 minutes until the top is lightly golden. Serve with a green salad.
“This was my mother’s signature fish dish. We traipsed around the whole island of Ireland with this dish as she entered fish-cookery competitions across the country. She used to present the pie in scallop shells and as kids we used to think, ‘How posh!’ Now I think, ‘How very 1980s!’” Catherine Fulvio
Per Serving: 718kcals, 25g fat (14.3g saturated), 75.5g carbs (11.8g sugars), 46g protein, 10.1g fibre, 0.933g sodium
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