150g firm white fish (cod, hake, haddock), cubed into bite size pieces
150g salmon, cubed into bite size pieces
150g frozen boston prawns, defrosted
For the Sauce
60g Avonmore Butter
60g plain flour
400ml Avonmore Double Cream
1tbls finely chopped fresh dill
Salt and pepper
Mashed Potato Topping
150g Avonmore Butter
150ml Avonmore Cream
1kg potatoes, peeled and cubed
Salt and pepper
50g Avonmore grated cheddar cheese
Bring a large pot of salted water to the boil, add in the potatoes and cook for 15-20 minutes until tender. Drain well. In the same pot, melt together the Kerrygold Butter and Avonmore Cream. Season well with salt and pepper. Return the potatoes to the pot and mash well. Check seasoning. Set aside for the moment with the lid on.
In a small pot, pour in the wine, water, carrot and leek. Boil with the lid on for 10 minutes.
Remove the vegetables with a slotted spoon and spread evenly in a large baking dish or divide amongst 6 individual pie dishes. Sprinkle over the frozen peas.
Pour the poaching liquid into a jug and mix with the Avonmore Double Cream.
In the same pot, melt the Kerrygold Butter for the sauce. Stir in the flour and ‘cook out’ for a minute. Gradually pour in the Avonmore Double Cream/poaching liquid, whisking all the time. Allow to bubble up and thicken. Season well and stir in the dill.
Spread the fish and prawns evenly. Pour over the sauce and gently mix. Give the dish a shake to settle the sauce.
Spoon over the mashed potato and spread with a fork. Grate over a little fresh nutmeg and sprinkle over the cheese.
Bake for 30 to 45 mins at 200°C until bubbling and hot through with a golden crust.