Fish pie with potato crust

Ingredients

• 1 kg potatoes cut into chunks
• 4 servings nutmeg good
• 175 ml double cream 
• 75 g butter for the top plus a little extra
• 2  egg yolk 
• 1 knob butter 
• 2  shallots finely chopped
• 0.5 tsp fennel seeds crushed
• 1  star anise 
• 300 ml mirin 
• 300 ml fish stock fresh
• 300 ml double cream 
• 200 g haddock smoked skinless cut into 3cm pieces
• 200 g filets skinless cut into 3cm pieces
• 200 g salmon fillet skinless cut into 3cm pieces
• 140 g pea-mond dressing frozen
• 4  eggs chopped
• 1 small bunch parsley chopped
• 1 small bunch optional: dill chopped
• 0.5  juice of lemon 

Equipment

• frying pan
• oven

Directions

1. Boil the potatoes for 10-15 mins until tender.
2. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
3. While the potatoes cook, make the sauce.
4. Heat the butter in a large pan.
5. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins.
6. Add the vermouth, bubble and reduce until there is a syrupy glaze left this will take 10-15 mins.
7. Add the stock and continue bubbling until the liquid has reduced by half.
8. Add cream and return to the boil for 2 mins, then strain and return to the pan.
9. Heat oven to 200C/180C fan/gas
10. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.