Fish pie

Method

1. Start by sweating the onion in half the butter in a pan. When the onion is translucent, slowly add the flour to make a roux.

2. Over a very low heat, stir in the white wine and 500ml of the cream.

3. Add the fish and crab meat and cook for 12-15 minutes.

4. Preheat the oven to 180C.

5. Cook the potatoes in plenty of boiling, salted water until soft. Drain and place back over a low heat covered with a dry, clean cloth for a few minutes. This will help to dry them out a little. Mash the potato with the remaining cream and butter, to taste. Season well with the salt and pepper and set aside.

6. Add the dill and parsley to the pan with the fish and crab meat, and season with salt and pepper.

7. Turn the seafood mix into a large, ovenproof dish and cover with the mash.

8. Brush the top of the potato with the egg yolk.

9. Bake for seven to 10 minutes, or until the potato is golden brown on top.

10. Note: to make the night before, just work through the recipe right up to the point where you assemble the pie, then cover and put in the refrigerator overnight.

11. All you have to do the next day is bake the pie for 15-20 minutes at 180°C.