Fish pie with mashed potato topping

Fish pie filling

• 30 g olive oil
• 500 g boneless white fish fillets, cut into pieces (3-4 cm)
• 120 g smoked salmon, cut into strips (6 x 2 cm)
• 250 g cherry tomatoes (1 punnet), cut into halves
• 2 pinches sea salt
• 2 pinches ground black pepper
• 1 brown onion, cut into halves
• 1 leek (approx. 110 g), trimmed and cut into pieces
• 120 g bacon, cut into pieces

Velouté sauce

• 3 - 5 sprigs fresh flat-leaf parsley, leaves only
• 30 g unsalted butter
• 30 g plain flour
• 130 g water
• 1 tsp Vegetable stock paste (see Tips)
• 70 g sour cream or pouring (whipping) cream

Mashed potato

• 50 g Parmesan cheese, crust removed and cut into pieces (3 cm)
• 1000 g floury potatoes (e.g. Red Pontiac, Royal Blue), peeled and cut into pieces (2-3 cm)
• ½ - 1 tsp salt, to taste
• 250 g full cream milk
• butter, for shaving
• 1 - 2 pinches ground nutmeg (optional)