Ingredients:-

For the pie

• 200ml fish stock
• 1 tbsp tomato purée
• 50ml brandy
• 200ml double cream
• 12 mussels, out of shell
• 100g salmon
• 100g whiting
• 8 finely chopped spring onions
• 1 tbsp tarragon
• 1 tbsp peas

For the topping

• 100g breadcrumbs
• 100g crumbled Roquefort or Stilton
• 100g butter
• Salt and pepper
• 200g mashed potato with 65g butter beaten into it

Method:-

• Boil the stock, tomato purée and brandy for 5 minutes, until it has reduced by one third.
• Add the cream, bring back to the boil and cook for one minute, then reduce the heat.
• Stir in the fish, mussels, onion, peas and tarragon, then take off the heat.
• Spoon the mixture into an ovenproof dish and top with the mashed potato.
• Rub the breadcrumbs, cheese and butter together until they form a crumb. Season the mix and then sprinkle onto the pie.
• Cook the pie at 180°C for 10 minutes until crisp and golden.
• Serve the pie with fresh greens and vegetables.