Decadent Fish Shepherd'S Pies

• 3 1/3 lb floury potatoes, peeled, chopped
• 12 tbsp butter
• 1-2 cups milk
• 1 cup fresh chives, chopped
• 1 tbsp olive oil
• 2 None leeks, white parts only, sliced
• 1 bulb fennel, trimmed, chopped
• 3 tsp fresh thyme leaves
• 2 1/2 tbsp all-purpose flour
• 1/2 cup white wine
• 1/2 cup brandy
• 1 2/3 cups fish stock
• 1 cup heavy cream
• 1 1/2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 14 oz salmon, skin and bones removed, cut into 1 inch pieces
• 14 oz perch, bones removed, cut into 1 inch pieces
• 10.5 oz raw lobster tail meat, cut into 1 inch pieces
• 12 None scallops, cleaned

1. Preheat oven to 425u0b0F.
2. Cook potatoes in boiling water for 15-20 mins, until tender. Drain then return to pan and stir over low heat for 2 mins to evaporate any remaining water. Remove from heat and beat in 1/2 cup butter until smooth. Add 1 cup milk and beat until light and fluffy. Stir in chives and season.
3. Meanwhile, heat olive oil and remaining butter in a saucepan over medium-high heat. Cook leeks, fennel and thyme for 8 mins, or until tender. Sprinkle with flour and cook for 2 mins. Add wine and brandy and cook for 3 mins. Add stock and stir for 3 mins, or until thickened. Remove from heat.
4. Stir in cream, dill and lemon juice. Gently fold in seafood and season to taste. Spoon into ramekins and place on baking tray. Dollop spoonfuls of mashed potatoes on top of each ramekin. Bake for 20 mins, or until golden brown.

potatoes, butter, milk, fresh chives, olive oil, leeks, fennel, thyme, flour, white wine, brandy, fish stock, heavy cream, dill, lemon juice, salmon, perch, tail meat

Taken from recipes-plus.com/api/v2.0/recipes/34761 (may not work)