Deconstructed fish pie recipe
 This dish is packed with shellfish and finished with a creamy mashed potato and haddock topping. 500g/1lb 2oz mussels, scrubbed and debearded125ml/4fl oz white wine 1 shallot, peeled and finely chopped1 garlic clove, smashedfew fresh thyme sprigs1 bay leaf 500g/1lb 2oz mussels, scrubbed and debearded 125ml/4fl oz white wine 1 shallot, peeled and finely chopped 1 garlic clove, smashed few fresh thyme sprigs 1 bay leaf 30g/1oz unsalted butter1 onion, chopped1 celery stick, chopped1 garlic clove, crushed50ml/2fl oz double cream 3 king scallops, shucked and cleaned6 raw prawns, heads removed, shells removed, de-veined200g/7oz brown shrimps 1 hard-boiled free-range egg, cut into quartersbunch fresh dill, chopped1 tbsp chopped fresh tarragon salt and freshly ground black pepper 30g/1oz unsalted butter 1 onion, chopped 1 celery stick, chopped 1 garlic clove, crushed 50ml/2fl oz double cream 3 king scallops, shucked and cleaned 6 raw prawns, heads removed, shells removed, de-veined 200g/7oz brown shrimps 1 hard-boiled free-range egg, cut into quarters bunch fresh dill, chopped 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 50g/1¾oz unsalted butter, melted 50ml/2fl oz double cream 300g/10½oz mashed potatoes 2 free-range egg yolks 2 tbsp olive oil2 smoked haddock fillet (200g/7oz each) 50g/1¾oz unsalted butter, melted 50ml/2fl oz double cream 300g/10½oz mashed potatoes 2 free-range egg yolks 2 tbsp olive oil 2 smoked haddock fillet (200g/7oz each) Method To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. Preheat the oven to 220C/200C Fan/Gas 7.Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve. To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve.