Instructions: Boil the potatoes and parsnip in salted water until soft then drain thoroughly.

Mash with 25g butter and the creme fra"che then season with plenty of salt and pepper and a tiny grating of nutmeg.

Meanwhile place the fish fillets in a large saucepan with the milk parsley (or dill) stalks and the peppercorns.

Bring slowly to the boil then reduce the heat cover and simmer for 5 minutes.

Strain the liquid into a jug and break up the fish into large chunks.

Place in a large ovenproof dish.

In another saucepan melt 50g butter then add the flour.

Cook for 12 minutes stirring constantly.

Remove from the heat and gradually add the reserved milk and the wine whisking well. Return to the heat and cook for 810 minutes whisking occasionally until thickened.

Remove from the heat and add the chopped parsley (or dill) leaves capers orange zest and plenty of salt and pepper.

Distribute the prawns and eggs on top of the fish and pour over the sauce.

Spoon on the potatoes and gently smooth over.

Fork up the top and allow to cool.

Once cold refrigerate overnight.

Next day place in a preheated oven (190C/375F/Gas Mark 5) for about 1 hour until the centre is piping hot and the top golden brown.

Cover with foil if it needs any longer.

Be sure to use a large shallow oven dish not a deep one. If you are freezing the dish use seafood that has not been previously frozen.

Serves 4

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