Fish pie

Put the potatoes in a large pan of cold salted water and bring to the Bouillir

Lower the Chauffer, Couvrir, then Mijoter gently for 15 minutes until tender

Égoutter, then return to the pan over a low Chauffer for 30 seconds to drive off any excess water

Mash with 1 tbsp Huile d'olive, then Assaisonner.

Meanwhile put the Lait in a large sauté pan, Ajouter the Poisson and bring to the Bouillir

Retirer from the Chauffer, Couvrir and stand for 3 minutes

Retirer the Poisson (reserving the Lait) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.

Chauffer the remaining oil in a pan, Remuer in the Farine and Cuire for 30 seconds

Gradually Remuer in 200-250ml of the reserved Lait (discard the rest)

Grate in nutmeg, Assaisonner, then bubble until thick

Remuer in the Crème.

Preheat the oven to 190°C/fan170°C/gas 5

Grate the artichokes and Ajouter to the dish with the leek, prawns and herbs

Remuer the Citron zest and juice into the sauce, then Verser over

Mélanger gently with a wooden spoon.

Spoon the mash onto the Poisson mixture, then use a fork to make peaks, which will crisp and brown as it cooks

Sprinkle over the Fromage, then Cuire au four for 35-40 minutes until golden and bubbling

Servir with wilted greens.