For the sauce: 2oz/50g butter 1 Tbs. oil 1 small onion, finely chopped 2 cloves garlic, crushed 1oz/25g flour 1/2 pint/300ml milk salt and ground white pepper 2 Tbs. double cream squeeze of lemon juice 1 Tbs. freshly chopped parsley 4 large fillets of lemon sole, skinned and cut into chunks 12 scallops with corals, sliced 4 Tbs. dry white wine 2 hard boiled eggs, shelled and quartered 1 egg 1lb/450g mashed potato
Instructions
1) First make the sauce. Melt half the butter with oil and fry onion and garlic over gentle heat until softened. Stir in flour and cook for 1 minute. Gradually add milk off the heat. Return to heat and bring to the boil to thicken, stirring. Season. Stir in cream, lemon juice and parsley. Cover with buttered greaseproof paper to prevent skin forming. Reserve.
2) Melt remaining butter in a frying pan. Add sole and scallops and toss around quickly until just opaque. Sprinkle over white wine. Add fish and cooking juices to the sauce with eggs.
3) Divide mixture between 4 individual pie dishes. Beat egg into mashed potato. Pipe rosettes around the edge of the pies using a star-shaped nozzle.
4) Cook in preheated oven at 400F, 200C for 15 minutes or until potatoes are golden and filling is heated through.
