Fish Pie with Dulse

Ingredients:

750g assorted seafood (eg cod, salmon, haddock, prawns, scallops — but it must include smoked haddock)
700ml milk
salt and freshly ground black pepper
40g butter
40g plain flour
3 tsp freshly-chopped parsley
1kg potatoes, peeled and cubed
a little cream or milk
60g fresh dulse
25–50g butter

Method:

Begin with the dulse: rinse thoroughly then place in a pan and cover with water. Bring to a boil and cook for about 60 minutes, or until tender. Drain, allow to cool slightly and chop very finely.

Put the seafood in an ovenproof dish and pour over the milk, sprinkle with salt and pepper and bake in an oven pre-heated to 190°C for 15 minutes before straining the milk from the fish (reserve some for the sauce). Flake the fish into a bowl. Meanwhile melt the butter in a medium saucepan, add the flour and mix well. Allow the mixture to bubble gently for 2 minutes, stirring continuously.

Remove from heat at this point and add enough milk stock (ie the milk from poaching the fish) to form a thick sauce. Add the parsley and dulse and season to taste. Bring the sauce back to the boil, stirring continually until it thickens then pour over the fish.

Meanwhile boil the potatoes in salted water for about 20 minutes. Drain the potatoes and mash with a little milk or cream, butter and pepper. Use this to cover the fish and smooth over with a fork. Return the dish to the oven and bake for 20–25 minutes, or until top is golden brown. Serve with fresh garden peas.

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