1kg Desiree potatoes, cut into large chunksThis ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.Put the fish skin side down in a large pan in one layer. Cover with cold water and add the bay leaf, onion, mace, peppercorns and a few parsley stalks. Cover, bring to just under the boil, then take off the heat. Add the scallops, cover and leave for 5min.
To make the sauce, melt the butter in a pan, then stir in the flour, a pinch of salt and nutmeg. Cook over a medium heat for 1min until it looks ‘sandy’. Take off the heat and add a little Pernod or white wine. Stir well, gradually adding the rest and making sure there are no lumps. Slowly stir in the cooking liquor until you have a smooth sauce. Return to a medium-low heat and cook, stirring continuously, until the sauce has thickened enough to coat the back of a wooden spoon.
For the mash, put the potatoes in a pan of salted water, bring to the boil and simmer until tender. Drain and steam dry in a colander. Remove any skin and bones from fish and put flesh and scallops in a buttered, shallow, 2-litre ovenproof dish. Pour over the sauce and top with the mash. If the ingredients are still hot, grill the top for a few minutes until golden and serve at once. Alternatively, make the pie the day before and reheat for 20-30min at 200°C mark 6 until golden and bubbling.
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