Snapper, Mushroom & Parsley Pie

For The Filling

1. Add the snapper chunks, clams, mushrooms, peas & chopped parsley to the veloute, check for seasoning.
2. Add this mixture to a deep baking dish.
3. Add the mashed potato to a piping bag with a star nozzle.
4. Pipe the mashed potato on the top of the snapper mixture.
5. Sprinkle the Parmesan on top & bake in a hot preheated oven (180c) till golden & bubbling.
6. Serve with HP sauce.

To Cook The Mushrooms

1. Gently fry the chopped shallot & garlic in the butter till soft, add the mushrooms & cook till soft & remove from the pan.

For The Veloute

1. In a sauce pan melt the butter, till bubbling whisk in the flour & cook the roux for approximately 4 minutes till it reaches a blond colour.
2. Add the clam juice to the fish stock.
3. Start to slowly whisk the fish & clam juice into the roux to form a smooth silky sauce.
4. Season with salt & freshly ground black pepper.

The Mash

1. Boil the milk & the butter, add the riced potatoes, season with salt & freshly ground black pepper & whisk till smooth.