Chunky Fish Pie

750g potatoes, peeled and diced 300g salmon fillets
300g cod or haddock fillets 400ml milk
1tbs butter
1tbs plain flour
500ml Eisberg Sauvignon Blanc
1tsp Dijon mustard
1 leek, sliced
1tbs fresh cream (optional) 200g cooked prawns
25g cheddar cheese, grated

Serves: 6

Cooking time: 1 hour


Cook the potatoes in a pan of water or in a steamer until tender, then drain and set aside.
Meanwhile, place the salmon and cod in a wide, shallow pan and pour over the milk. Add a splash of water if required to half cover the fish. Cover with a lid and poach for 3-4 minutes until the fish is almost cooked, but not quite. Remove with a slotted spoon aside. Pour the liquid through a sieve into a jug.

Pre-heat the oven to 180oC/160oC fan/Gas 4. Melt the butter in a saucepan and stir in the flour. Cook for two minutes, stirring all the time then remove from the heat.
Gradually stir in 400ml of the poaching liquid and return to a medium heat. Add the alcohol-free Sauvignon Blanc and mustard, bring to a simmer and cook for about 10 minutes until the sauce thickens, stirring all the time.
Add the leeks and cream (if using) and season to taste, then turn off the heat and cover. Break the fish into large chunks (removing any skin or bones) and place in an ovenproof dish. Scatter over the prawns then pour over the sauce. Place the dish onto a baking tray.
Crush the potatoes lightly with a fork so that you have some mash and some chunks then spoon over the top of the fish, trying to cover all the sauce.
Scatter the cheese over the top and bake the pie for 25-30 minutes until golden brown on top. Serve with steamed green vegetables.