This recipe won first Prize for Richard Batten in the 2011 Melplash Show fish pie competition run by the Riverside Restaurant
Place the white fish fillets in a pan, cover with milk add two by leaves and bring to simmer for two minutes, cut heat and leave to cool
Hard boil the Quail’s eggs in water with added vinegar [this makes them easier to peel] for eight minutes
Remove fish and reserve milk stock
To make the white sauce, make a roux with butter, flour and reserved milk stock
Add a generous splash of Vermouth, Worcester sauce, mustard powder [mix with a little water before adding to the mixture] and seasonings. Add a tiny amount of the Five Spice paste and keep tasting, do not let the flavour overpower! Whisk the mixture adding cream to desired consistency
Skin fillets and place in the pie dish, add in the smoked salmon chunks, king prawns and shelled Quail’s eggs. Cover with the sauce and sprinkle with chopped parsley, a few fronds of dill and some breadcrumbs.
Having boiled the potatoes, mash them with milk, butter and a little cream, add a dash of mustard, horseradish sauce, pepper & salt.
Top the mixture with the mashed potatoes until level with the top of the dish, sprinkle on breadcrumbs and lattice with strips of cheese.
Bake in preheated oven at 190° C for about thirty minutes until top is slightly brown. Serve with fresh green vegetables and enjoy.