This recipe won second prize for Louise Edwards in the 2011 Melplash Show fish pie competition run by the Riverside Restaurant.
Sweat the shallots and fennel in butter until soft. Add the wine and reduce by half. Add the stock and reduce by half
Pour in the cream and reduce, strain off the shallot and fennel, stir in the mustard
Poach the fish in water, with a squeeze of lemon juice and the thyme. Remove the fish and fold the prawns and fish into the sauce with some lemon juice and herbs. Put into a dish
Meanwhile, cook the potatoes and mash with milk and butter, beat in the egg yolks and then pile on top of the fish mixture in the dish
Bake for about 20 minutes @ 180°c