Preheat the oven to 200C / 425F / gas mark 7.
Place the fish fillets in a large ovenproof dish and pour the milk over. Bake for 10-15 minutes until the fish is just cooked. Remove the fish, reserving the milk, and leave until cool enough to handle. Once cooled carefully remove the skin and any bones from the fish, and flake it into chunks.
Bring the wine and shallot to the boil in a large pan and add the cleaned mussels. Cover and steam for 5 minutes, until all shells have opened – as usual, discard any that remain closed. Strain them through a fine sieve over a large jug, reserving the liquid. Remove the mussel meat from the shells.
Next, make the white sauce. In a small saucepan melt the butter and add the flour, cooking for 1 minute, being careful not to brown. Now slowly add the milk that the fish has been cooked in, stirring all the time and continue cooking until it thickens. Season well.
Soften the fennel in a little butter and then transfer into four small buttered pie dishes. Arrange the flaked fish, mussels and prawns on top, then sprinkle with the tarragon leaves. Pour the white sauce over the seafood and fennel, turning the ingredients as you pour so that everything is evenly coated. Then allow it all to cool down.
Bring a pan of salted water to the boil and cook the potatoes for 15 minutes until tender. Drain well and then pass through a fine sieve. Warm the milk and butter together in a small pan and add to the potatoes, mashing until smooth. Mix in the parmesan and season to taste. Add the potatoes to a piping bag and pipe the mash over the top of the fish. Set aside until ready to bake.
Add the fish pies to the oven to bake for 20-30 minutes until the potato is golden and the pie warmed through.
Place each fish pie on a large serving plate. Arrange the leeks to one side and spoon over some of the vegetable vinaigrette, and serve with some carrots.
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