Ingredients: -
750g floury potatoes, 
200g white fish,  
200g salmon fillet, 
70g prawns, 
1 fish stock cube, 
225 ml double cream, 
1 small leek, sliced, 
4 hardboiled eggs, 
40g cheddar cheese, grated, 
125 ml Milk
METHOD: -
Pre-heat oven to 220°C/425°F.
Cook the potatoes in boiling water until soft, then mash or pass through a sieve.
Check the fish for bones, cut it into chunks and place in the bottom of a large ovenproof dish with the prawns.
Pour the cream into a pan, crumble in the stock cube and bring to the boil, whisking to dissolve the cube. Pour over the fish.
At the same time, blanch the leek in boiling water for 1 minute, just to soften it a bit. Drain and immediately add to the fish. Sprinkle with the chopped eggs and cheese.
Bring the milk to the boil and add to the potatoes, stir to combine. Don't season your potatoes, as we already have seasoning in the cream.
Fork over the top of the dish and place in a pre-heated oven for 20 minutes, depending on your oven, and let it rest (it will continue cooking). Glaze over with a bit of melted butter.
Enjoy!