Recipe for :

This recipe for Mitch Tonks' Fish Pie comes from the TV show Mitch & Matt's Big Fish' on UKTV Food which is being sponsored by Young's Seafood and has been created by fishmonger and restaurateur, Mitch Tonks.

Young's is the UK's leading specialist fish brand. With two hundred years' experience, the brand's reputation for fish expertise provides reassurance to seafood consumers.

The Company's aim is to make using fish easy for consumers and offer superb product quality, whether frozen or chilled. With access to fish species from around the world, Young's provides a wide range of products, from traditional favourites such as Prawns and Scampi to Chip Shop Battered Fish, Ocean Pie and Seafood Meals.

To learn more visit www.youngsseafood.co.uk

Ingredients for Mitch Tonks' Fish Pie

1 leek, sliced
100g Butter
10 mussels, in their shells
100g salmon fillet, skinned
100g haddock fillet, skinned
100g cod fillet, skinned
100g smoked haddock
4 Scallops
300ml full cream milk
4 tbsp plain flour
handful roughly chopped flat-leaf parsley
100g frozen cooked prawns, defrosted
400g mashed potato
handful grated Parmesan

How to make Mitch Tonks' Fish Pie

• Gently fry the leek in half the butter, stirring occasionally, until softened. Set aside.

• Steam the mussels in a pan with a splash of water, until the shells open. Discard any that do not open. Remove the mussel flesh from their shells. Set aside.

• Cut the salmon, haddock, cod and smoked haddock into 3cm chunks and put into a large pan along with the scallops. Cover with milk, bring to a simmer and poach for 6-7 minutes. Drain the fish, reserving the milk for the sauce.

• Heat the remaining butter in a clean pan and stir in the flour. Cook, stirring for a couple of minutes, then start to add the warm poaching milk. Season with salt and pepper and cook until thickened to the consistency of double cream. Remove from the heat and stir in the leeks and most of the parsley.

• Put the chunks of fish in a grill-proof pie dish and add the steamed mussels and prawns. Pour over the warm sauce.

• Spread the prepared mashed potato on top of the pie and grate over the parmesan. Sprinkle with the remaining chopped parsley.

• Put the pie under a hot grill until the top is crisp and golden and the cheese has melted.

Serves 4

www.youngsseafood.co.uk