Annabel Karmel's fish pie | Eggrecipes

Ingredients

• For the potato topping:
• 800g (1 3/4 lb) potatoes
• 30g (1 oz) butter
• 7 tbsp milk
• 4 tbsp freshly grated parmesan
• 1 large British Lion egg, lightly beaten
• salt and freshly ground black pepper, to taste
• For the sauce:
• 45g (1 1/2 oz) butter
• 1 large shallot, diced
• 2 tbsp white wine vinegar
• 45g (1 1/2 oz) flour
• 500ml fish stock
• 6 tbsp double cream
• 1 1/2 tsp chopped fresh dill or chives, chopped
• salt and freshly ground black pepper, to season
• For the salmon and cod filling:
• 250g (9 oz) salmon, skin removed and cut into 2 cm (3/4 in) chunks
• 250g (9 oz) cod, skin removed and cut into 2 cm (3/4 in) chunks
• 2 large British Lion eggs, boiled for 7 to 8 minutes, cooled and chopped
• 100g frozen peas (defrosted)