- Step 1
For the mash, place potato in a large saucepan. Cover with cold water. Season with salt. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until very tender. Drain well. Return to pan. Add butter, sour cream, pouring cream and nutmeg. Mash with a potato masher until smooth.
- Step 2
Meanwhile, place the milk, onion, bay leaves, thyme and peppercorns in a deep frying pan over medium-low heat. Bring to a gentle simmer. Add the combined fish. Poach for 3-4 minutes or until fish is just cooked through. Remove fish with a slotted spoon. Transfer to a plate. Strain poaching liquid through a sieve into a jug and reserve. Discard solids.
- Step 3
Preheat oven to 200C/180C fan forced. Heat butter in a large saucepan over medium heat. Add celery, carrot, fennel fronds and garlic. Cook, stirring occasionally, for 4 minutes or until vegetables are soft. Add Pernod. Simmer for 2 minutes or until almost all evaporated. Reduce heat to medium-low. Add the flour. Cook, stirring, for 30 seconds. Gradually stir in reserved poaching liquid. Simmer, stirring often, for 5 minutes or until thickened slightly. Remove from heat. Add the prawns, chives, tarragon, lemon rind and juice. Season. Coarsely flake the fish. Add to pan. Stir to combine. Pour mixture into a 2L (8 cup) baking dish.
- Step 4
Spread mash over pie. Sprinkle with extra butter. Bake for 15-20 minutes or until bubbling and golden.
Smoked cod is not only economical, it also adds amazing depth of flavour.