6 tiger prawns
328g Pollack pieces
54g undyed smoked haddock fillet
two sticks of white celery
Two sprigs of flat leaved parsley
25 fresh nasturtium seeds
1 teaspoon mustard
2 teaspoons cornflour
Fry onion, finely sliced celery and leaks until soft.
Place fried onions, celery and leaks in bottom of a large pyrex dish.
Boil fish in milk, remove any skin.
Place fish in dish.
Add 6 capers.
Add nasturtium seeds
Add large knob of butter to milk, then two teaspoons of cornflour, 1 teaspoon of mustard and quite a bit of black pepper.
Add white sauce to fish, add flat leaved parsley.
Peel and slice potatoes. Par boil, drain and let cool. Arrange on fish.
Using a cheese slice cover first layer of potatoes in cheese.
Cover that in a second layer of potato.
Add a layer of cooked brown rice and grated cheddar cheese.
Cook in oven at 150° for 30 minutes.
Reheat to serve.