Fish pie topped with golden cheesy potatoes.
1 hour, 30 minutes
Preheat oven to 200 degrees C (392F).
Grease a medium-large pie tray.
Boil potatoes for about ten minutes, then drain the water.
Poach the salmon and white fish in the milk for about 8 minutes or until cooked through.
Carefully remove one of the pieces of fish and place it in the pie dish. Remove any skin and bones. Take a spatula or knife and break the fish up in to mouth sized pieces. Repeat with remaining fish.
Sprinkle the prawns evenly over the fish.
Fry the onion in the butter for a few minutes or until soft.
Add the flour and stir through well. Add the poaching milk and stir through until the sauce starts to thicken then add the cream.
Cook for 1 minute on medium -high heat. Add a little water if the sauce gets too thick.
Pour sauce over the fish.
Top with potatoes and cheese.
Bake for 40 minutes or until the top of the pie is golden.