Make a paste by mixing one fish cube with a little double cream. Put in a pan with 225 ml of double cream. Whisk and bring to the boil.
Boil 675 g of potatoes. Slice one leek and blanch in hot water for 60 sec.
Place about 500 g of filleted fish in the bottom of a large ovenproof dish. Pour over the boiled cream. Put 2 sliced hard boiled eggs over it. Spread about 50 g of grated cheddar cheese and the leek.
Mash the potatoes and mix in 2 egg yolks to give a lovely brown crust. Spoon in the mash and put in a very hot oven at 200c fan. Cook for 15 min.
