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1
Put the smoked fish into a pan and cover with water. Simmer for 15 minutes.
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2
Drain and cool, then remove bones and skin.
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3
Put the halibut fillet in a pan and cover with water. Simmer for 15 minutes.
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4
Drain and cool.
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5
Flake the fish and put in a bowl.
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6
Drop the prawns into a pan of boiling water and cook until they float.
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7
Drain and rinse under cold water.
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8
Peel and add the prawns to the flaked fish.
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9
Repeat with scallops.
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10
Boil the peeled potatoes for 20 minutes. Drain and dry off over high heat for a minute.
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11
Season with salt and pepper and 2 tbsp butter, then mash.
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12
Meanwhile, make a roux by melting 2 tbsp butter and adding the flour.
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13
Cook for about one minute.
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14
Whisk the fish stock ( a little at a time) into the roux until smooth.
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15
Cook over a low heat for 10 minutes.
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16
Melt the rest of the butter in another saucepan. Add the leeks and mushrooms and cook for 5 minutes -- do not brown them.
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17
Add to the fish and stir in the chopped herbs.
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18
Pour the sauce over the fish and fold together.
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19
Spoon into an oven proof dish and spoon the mashed potatoes on the top.
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20
Smooth level and cook in a preheated 375 degree oven for 30 minutes.
