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1
Prepare ahead
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2
Step 1 can be completed up to a day in advance.
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3
The fish can also be poached 1 day in advance; cover and chill the fish and reserve the milk until needed.
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4
The prawns can be shelled and deveined several hours in advance, and chilled until needed.
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5
Boil the potatoes in a large saucepan of lightly salted water about 15 minutes, or until tender.
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6
Drain well.
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7
Mash until smooth, then beat in 1/3 cup milk and 3 tbsp butter.
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8
Season with salt and pepper.
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9
Meanwhile, combine the haddock and remaining milk in a large frying pan.
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10
Simmer about 10 minutes until the fish flakes easily.
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11
Use a slotted spoon to transfer the fish to a plate.
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12
Add the shrimp shells (reserve the shrimp), peppercorns, and bay leaf to the milk and simmer over very low heat for 10 minutes.
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13
Preheat the oven to 425F (220C).
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14
Melt 4 tbsp butter in a saucepan over medium heat.
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15
Whisk in the flour and cook for 1 minute.
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16
Strain the milk mixture into the saucepan and whisk well.
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17
Cook, whisking often, until the sauce comes to a boil and thickens.
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18
Stir in the cream, parsley, and lemon juice, and season with the cayenne, salt, and pepper.
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19
Flake in the fish and add the reserved shrimp.
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20
Spoon the fish mixture into a baking dish, top with the mashed potatoes, and dot with the final 1 tbsp butter.
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21
Place on a baking sheet.
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22
Bake for 2025 minutes, or until the topping is golden and the filling is hot when you stick a knife into it.
