Fish Pie with Salsa Verde-laced Béchamel

Fish

• 80 g onions, quartered
• 4 cloves
• 2 dried bay leaves
• 200 g cod fillets, skinless, cut in pieces (3 cm)
• 200 g raw prawns, peeled, deveined
• 125 g frozen mussel meat, defrosted
• 125 g scallops (opsional)
• 600 g soya milk
• 200 g smoked mackerel fillets, skin removed

Vegan Béchamel

• 4 Tbsp cornflour, mixed with 4 Tbsp water
• 1 pinch fine sea salt
• ¼ tsp ground nutmeg
• ½ tsp Dijon mustard

Salsa Verde

• 3 garlic cloves
• 4 anchovy fillets, in oil
• 1 lemon, thin peelings of skin and 30 g juice
• 20 g fresh parsley, tough stems removed, cut in pieces
• 20 g fresh basil, tough stems removed
• 40 g pickled baby capers, drained
• 30 g extra virgin olive oil

Potatoes

• 500 g water
• 500 g floury potatoes (e.g. Maris Piper), peeled, sliced (5 mm)