Ingredients:

18 ounces of fish stock

3 tablespoons of dry white vermouth

1 eight-ounce skinned and boned salmon fillet 

8 ounces of fresh haddock or cod, skinned and 

boned

8 ounces of smoked haddock with the skin and 

bones removed

4 ounces of large, shelled, uncooked prawns

10 ounces of small, chopped gherkins

2 tablespoons of small, rinsed capers 

1 tablespoon of chopped dill

1 tablespoon of chopped flat-leaf parsley

3 hardboiled eggs, shelled and chopped 

For the sauce:

3 ounces of unsalted butter

3 ounces of plain flour

1/4 pint of cream 

For the topping:

2 pounds of peeled and quartered red potatoes

10 ounces of melted butter 

1/4 pint of warm milk

2 tablespoons of fine breadcrumbs

4 ounces of grated aged Cheddar cheese 

Directions: 

1. Preheat the oven to 400 degrees. Place the fish stock and vermouth in a saucepan and heat until almost boiling. Add the fish fillets and cook for 5 minutes until just cooked. Remove the fish to a plate with a slotted spoon and allow to cool. Strain the fish stock into a jug and reserve, rinse the pan, and return to the heat.

2. To make the sauce, melt the butter in the pan, add the flour, and cook for a minute, whisking constantly. Gradually add the reserved fish stock, whisking until you have a smooth sauce. Add the double cream and season. Allow the sauce to cool then add the gherkins, capers, herbs, eggs, and fish. Stir and pour into the baking dish. 

3. For the topping, steam the potatoes for 20 to 25 minutes. Mash until smooth, add the melted butter and hot milk, and season. Place the mashed potatoes on top of the fish mixture, using a palette knife to smooth the top. Mix the breadcrumbs and cheese and sprinkle on top. Place in the oven and cook for 35 to 40 minutes until the top is slightly browned, and crisp with the filling is bubbling. A bowl of buttered peas is the perfect partner.

 (Recipe: pages 27&27 from my "Return to Dublin Magazine)