Three types of fish, smoked haddock, salmon and coley, in a sauce made by frying the fish pieces in butter with shallots, then infusing them in milk.  Removed the fish and thickened the sauce with beurre manie, then flavoured with star anise, paprika, white wine, anchovies, fish stock and parsley.

Placed the fish pieces in a baking dish, covered with the sauce, then topped with mashed potato with cream and butter.  Baked for 30 minutes until browned and bubbling and sticky