Ingredients

• 300g cod
• 300g salmon
• 200g SuperValu Signature Tastes prawns (peeled and deveined)
• ½ glass white wine
• Splash of olive oil

For the Sauce:

• 2 leeks, washed and diced
• 40g flour
• 40g butter
• 500ml milk, brought to a simmer
• 100ml cream
• Salt and pepper, to taste

For the Champ Mashed Potatoes:

• 600g SuperValu Wexford Rooster potatoes
• 1 bunch spring onions
• 100g butter
• 100ml cream
• Salt and pepper, to taste
• For the Garnish:
• 1 bunch asparagus
• 400g frozen garden peas
• Olive oil, for drizzling
• Salt, to taste

Method

1. Preheat the oven to 160°C.
2. Dice the cod and salmon into large, even chunks.
3. Place the diced fish on a baking tray, drizzle with a little olive oil, and splash over the white wine. Cover with foil and bake for 5 minutes.
4. Remove the foil, add the prawns, cover again, and bake for another 3 minutes.
5. Remove the tray from the oven, set the steamed fish aside, and reserve the juice from the tray to add to the sauce later.
6. In a pot over medium heat, melt the butter. Add the leeks and sauté for 3-4 minutes, until soft.
7. Stir in the flour and cook for 1 minute to create a roux. Gradually add the warmed milk, stirring constantly with a wooden spoon to prevent lumps from forming.
8. Add the reserved fish juices and cream. Season the sauce with salt and pepper to taste, and let it simmer gently for 5 minutes. Set the sauce aside and allow it to cool slightly.
9. Bring the potatoes to a simmer in a pot of water and cook until tender. Drain and return them to the pot. Place the pot back on the heat for 2 minutes to ensure all the water has evaporated.
10. Mash the potatoes until smooth and lump-free.
11. In a separate pan, sauté the spring onions in butter until soft, then add the cream. Season with salt and pepper. Fold the creamy spring onion mixture into the mashed potatoes.
12. Add the cooled, steamed fish to the cooled leek cream sauce.
13. Transfer the fish and sauce mixture to a casserole dish and top with the champ mashed potatoes. Pipe the mashed potatoes onto the pie for a decorative finish.
14. Bring a pot of salted water to a boil and cook the asparagus and frozen garden peas. Once cooked, strain the vegetables and toss them with a drizzle of olive oil and a sprinkle of salt.
15. Place the casserole dish in the oven and bake for 30 minutes at 170°C, or until golden brown and piping hot. Serve the pie with the green vegetables on the side.