Preheat the oven on 195℃. Cook the potatoes in salted water until done. Drain and mash into a puree.
Bake the mash 2 minutes in a frying pan, add 25 grams of butter and 2 tablespoons of preheated milk and stir well. Season with salt and pepper.
Heat the olive oil in a frying pan and add the leek. Fry until soften, take out and put aside.
Put the cod fillet into a cooking pan, add the rest of the preheated milk, the bay leaf and the peppercorns. Bring to boil over medium heat and take off the pan immediately. Cover the pan with a lit and leave the fish to cook for 5-7 minutes in the hot milk.
Drain the fish and save the milk in a bowl. Throw out the peppercorns and bay leaf.
Melt the other 25 grams of butter in a small pan. Add the flour and stir. Then add the saved milk very slowly and stir into a sauce.
Break the fish into pieces and put the cod together with the prawns into an oven tray. Season with salt and pepper. Add the finely chopped egg and the leek, and then add the sauce.
Put the mashed potato on top and divide it over the fish with the back of a spoon. Finish off with the cheddar cheese.
Bake the fish pie for 30 minutes in the preheated oven until golden brown.
- 400 g potatoes
- 50 g butter
- ½ l heated milk
- 1 leek, cleaned, green part cut off, white part sliced
- 2 tbsp olive oil
- 350 g cod fillet, skin off
- 1 bay leaf
- 5 black peppercorns
- 30 g flour
- 40 g grey prawns, peeled
- 2 eggs, hard boiled, finely chopped
- 50 g cheddar cheese
- salt & pepper