Fish: 

2 pounds fresh and smoked seafood: salmon, cod, mussels, monkfish, scallops 

5 spring onions, thinly sliced 

¼ cup chives, minced 

Sea salt and freshly ground black pepper 

White sauce: 

5 tablespoons unsalted butter, divided 

3 tablespoons unbleached flour 

3 cups milk 

1 bay leaf 

2 tablespoons lemon juice 

1 teaspoon sea salt and freshly ground black pepper 

1 yellow onion, diced 

3/4 cup white wine 

3/4 cup heavy cream 

½ cup grated Parmesan 

½ cup grated Gruyère 

Sea salt and freshly ground white pepper 

Mashed Potatoes: 

1 pound baking potatoes 

5 tablespoons unsalted butter, cut into tablespoon size pieces 

1 cup milk, warmed 

2 egg yolks 

Dusting of ground nutmeg 

2 teaspoons sea salt and freshly ground black pepper 

Parsley Crumb Topping: 

2/3 cup Panko crumbs 

Zest of 1 lemon 

1 clove garlic, minced 

2/3 cup parsley leaves, chopped 

½ cup Parmesan, grated 

½ cup Gruyere 

Sea salt and freshly ground black pepper 

Preheat the oven to 375 degrees.  Lightly oil a 4 quart casserole. 

Fish: Remove skin and any bones.  Cut the fish into bite size pieces.  Lightly salt and pepper.  Reserve at room temperature. 

Potatoes: Peel and dice the potatoes.  Cover by 1” in cool water, bring to a simmer and cook until easily pierced.  Drain and mash the potatoes with the butter.  Slowly work in the warm milk and salt. Off the heat, stir in the egg yolks and nutmeg.  Season to taste with sea salt and black pepper.  Reserve. 

Parsley Crumb Topping: Combine the breadcrumbs, lemon zest, minced garlic, chopped parsley leaves and olive oil in the work bowl of a processor or blender. Process until well mixed, 20 seconds or so.  Turn crumble out into a bowl and combine with grated Parmesan and Gruyère cheese.  Season with salt and pepper. Reserve. 

White Sauce: Place the bay leaf in the milk and bring just to the boil in a saucepan.  Melt 3 tablespoons of butter in another saucepan, add the flour and cook for 2 minutes stirring constantly.  Off the heat, whisk in the hot milk and return to the heat.  Bring the sauce to a simmer, add the lemon juice, salt and pepper to taste. Cook over medium low heat for 5 minutes. Reserve.  Melt the remaining 2 tablespoons butter in another saucepan and sweat the diced onion for 5 minutes softening them but not allowing them to brown.  Add the white wine and simmer until reduced by 2/3’s. Add the Parmesan, Gruyère and cream to the onions, and cook another 2 minutes stirring constantly.   Pour the onion mixture into the white sauce and bring to a simmer.  Begin adding the fish, one variety at a time, in 1-minute intervals beginning with the densest fish.  Allow the fish to just cook through, another minute or two.  Add the mussels (see Note #2) if included in the seafood mix and drained smoked fish (see Note #3), chopped chives, sliced spring onions to warm briefly. 

Assembly and baking: Fill the prepared baking dish with the fish in the white sauce.  Smooth on a layer of the potato puree and scatter on the parsley crust.  Bake for 15 – 20 minutes until the top is lightly browned.  

Notes:  

1. This dish may be prepared in advance and refrigerated for several hours.  Double the baking time and allow the crust to brown before serving.  

2. If including fresh mussels, steam them open separately. Reserve the meat and strained cooking juices. Add meat and juices after adding the other fish. 

3. Replace some of the fresh fish with a drained 4 ounce container of smoked fish: mussels, haddock, salmon. Add them after the fresh fish has been added. 

Recipe adapted from This email address is being protected from spambots. You need JavaScript enabled to view it.