This is a really simple, tasty and cozy dish that is best enjoyed with a nice glass of Chilean red.
250g uncooked, shelled king prawns (Atlantic are the best!)
300g coley fillets (or cod but coley is cheaper, in abundance and just as good!)
1 x 150g tin red salmon fillet (de-boned)
3 x large eggs roughly chopped (hard boiled)
1 large onion
1 sachet of white sauce
Milk (to make up the white sauce mix!)
half of a small wine glass of white wine
Grated parmesan cheese (enough to give a fine covering to the top of your dish)
seasoning (sea salt and black pepper corns)
1. Boil, shell and leave to one side your eggs
2. Make your mash potato and leave to one side
2. Roughly chop the onions and pop them into a heated pan. Continue to cook until the onions are nicely softened. In the mean time, you can make up your white sauce.
3. Add to the onions your white wine and plenty of seasoning.
4. Add to the onions your fish, peas and white sauce. Mix well so that everything has a nice coating of sauce. Transfer the mixture into an oven proof deep dish
5. Scatter the boiled eggs over the top of the fish mixture and then carefully spread the mashed potato over the top of the dish so that everything is covered. Taking a fork, prick at the potato to make small peaks – these will crisp up in the oven and give a lovely golden topping.
6. Sprinkle over your grated cheese and then put the dish into a pre-heated oven (gas mark 6) for approx half an hour – or until you can insert a knife to the centre of the dish and then when it comes out, it’s boiling hot.