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1
In a deep covered skillet, combine carrot, wine, salt, bouquet garni and 1/2 cup water.
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2
Bring to a boil, turn off heat and set aside.
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3
Bring a pot of lightly salted water to a boil, and add potatoes.
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4
Cook until soft, and mash (preferably with a potato ricer) with 6 tablespoons butter.
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5
Set aside.
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6
Heat oven to 375 degrees.
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7
Put cod and haddock into skillet with carrot, cover, and bring to a simmer.
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8
Poach for 3 minutes.
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9
Transfer fish to a plate, and add salmon to skillet.
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10
Poach for 3 minutes, and transfer salmon to plate with cod and haddock.
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11
Discard carrot and reserve bouquet garni.
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12
Strain liquid into a measuring cup, add saffron and add enough cream to make 2 cups liquid.
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13
Place a saucepan over low heat, and melt remaining 2 tablespoons butter.
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14
Stir in flour and mace.
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15
Stir for a few minutes; remove pan from heat.
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16
Slowly stir in cream mixture, beating until smooth.
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17
Return pan to heat and add reserved bouquet garni.
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18
Stir until mixture is thickened, about 5 minutes.
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19
Butter a 9-inch-square baking pan, and distribute cooked fish evenly, breaking into large chunks as necessary.
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20
Scatter shrimp evenly in pan.
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21
Discard bouquet garni, and pour sauce over all.
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22
Spread mashed potato evenly over top, covering edges so sauce will not bubble over.
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23
Sprinkle nutmeg lightly over top of pie, and place pan on a baking sheet.
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24
Bake until filling is hot and potatoes are flecked with gold, 20 to 40 minutes.
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25
Serve hot.
