Fish pie

6 tiger prawns
328g Pollack pieces
54g undyed smoked haddock fillet
two sticks of white celery
One onion
Three leaks
6 capers
Two sprigs of flat leaved parsley
25 fresh nasturtium seeds
black pepper
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.