Comforting fish pie with Burford Browns - Clarence Court Recipes

Ingredients

• 4 Clarence Court Burford Brown eggs (2 soft boiled and peeled and 2 yolks)
• 500ml whole milk
• 3 fresh bay leaves
• 6 whole black peppercorns
• ½ onion, peeled
• 1 whole nutmeg
• 10g fresh flat leaf parsley, leaves picked and chopped
• 250g smoked haddock
• 150g cherry tomatoes
• Olive oil
• Salt and pepper
• 3 tablespoons plain flour
• 50g butter plus extra for greasing
• 3 large floury potatoes, peeled
• A good splash Vermouth (optional)
• 50g fresh leaf spinach
• 50g frozen peas
• 10g fresh chives, chopped
• 70g grated cheddar cheese
• 250g salmon fillet, skinned, pin boned and cut into chunks
• 100g peeled, raw prawns