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Salmon and Cod Pie with Watercress Mash

Preparation time: 30 min, Cooking time: 1 hr 10 min, Cals per serving: 787

ingredients

serves: 6
700 g (1 1/2 lb) cod and salmon fillets about each, skinned
1 bay leaf
6 peppercorns
1 onion , peeled and halved
450 ml (15 fl oz) milk
100 ml (31/2 fl oz) white wine
75 g (3 oz) butter
3 tbsp plain flour
3 tbsp double cream
1 bunch spring onions , thinly sliced

for the watercress mash

50 g (2 oz) cheddar , grated
2 tsp yellow mustard seeds , crushed
100 g (3 1/2 oz) watercress , chopped
1.1 kg (2 1/2 lb) mashed potato

method

1. Preheat the oven to 190°C/170°C fan oven/Gas Mark 5. Place the fish in a roasting tin. Add the bay leaf, peppercorns and onion, milk and wine and season. Cover and cook for 25 minutes or until the fish is cooked. Lift the fish with a slotted spoon and set aside. Increase the oven temperature to 200°C/180°C fan oven/Gas Mark 6. Strain the milk and reserve. Flake the fish into large pieces and place in a 2.3 litre (4 pint) ovenproof dish and season.

2. Melt the butter in a pan, add the flour and stir until smooth. Cook for 1 minute, then stir in the cream and reserved milk; season. Bring to the boil, stirring continuously, then simmer for 1 to 2 minutes, or until thick. Add the spring onions to the sauce and pour over the fish.

3. To make the watercress mash, mix everything together; season well. Spoon over the fish and cook for 40 minutes, or until piping hot.

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