Decadent Fish Shepherd'S Pies - cooking recipe

Ingredients

3 1/3 lb floury potatoes, peeled, chopped
12 tbsp butter
1-2 cups milk
1 cup fresh chives, chopped
1 tbsp olive oil
2 None leeks, white parts only, sliced
1 bulb fennel, trimmed, chopped
3 tsp fresh thyme leaves
2 1/2 tbsp all-purpose flour
1/2 cup white wine
1/2 cup brandy
1 2/3 cups fish stock
1 cup heavy cream
1 1/2 tbsp chopped fresh dill
2 tbsp lemon juice
14 oz salmon, skin and bones removed, cut into 1 inch pieces
14 oz perch, bones removed, cut into 1 inch pieces
10.5 oz raw lobster tail meat, cut into 1 inch pieces
12 None scallops, cleaned

Preparation

Preheat oven to 425\u00b0F.
Cook potatoes in boiling water for 15-20 mins, until tender. Drain then return to pan and stir over low heat for 2 mins to evaporate any remaining water. Remove from heat and beat in 1/2 cup butter until smooth. Add 1 cup milk and beat until light and fluffy. Stir in chives and season.
Meanwhile, heat olive oil and remaining butter in a saucepan over medium-high heat. Cook leeks, fennel and thyme for 8 mins, or until tender. Sprinkle with flour and cook for 2 mins. Add wine and brandy and cook for 3 mins. Add stock and stir for 3 mins, or until thickened. Remove from heat.
Stir in cream, dill and lemon juice. Gently fold in seafood and season to taste. Spoon into ramekins and place on baking tray. Dollop spoonfuls of mashed potatoes on top of each ramekin. Bake for 20 mins, or until golden brown.