What to eat to soak up all the Cava?

So we need something to eat to soak up the cava - nothing to hide the flavour!!

Simon's making "fish pie" - delicious and here's his recipe!

To serve six you will need:-

500g white fish - cod or icefish
300g smoked fish - haddock etc
250g salmon - about 2 fillets
200g large cooked prawns
200g frozen peas
1 medium onion, finely diced
15g butter
1/2 pint bechamel sauce (- you can cheat and buy a packet or Ed Baines does a fabulous one - see the link to UKTV Food's Great Food live website and his recipe below!)
1 tbsp capers
salt & pepper
Mashed potato to cover (made from Maris Piper potatoes, butter and warm milk!!)

Ok - firstly steam the fish until "just" cooked - all of the fish were still slightly rare, they finish cooking in the pie. Flake the fish - it's up to you how rustic you make this, finely flaked? Some chunks? etc

Soften the onion in the butter - no need to brown it!

Combine fish, onion, frozen peas, capers and bechamel in a oven proof dish - a low long dish works best to allow maximum browning of mashed potato. I don't think this needs a lot of salt due to the smoked haddock but you will need to adjust the seasoning to your taste, he always adds freshly ground pepper.

Finally top the pie with your mashed potato and cook in a moderate oven - 190/gas mark 5 for 35-40 minutes - untitl the mashed potato is golden brown.

Serve with your favourite vegetables or a crisp green salad.

Ed Baines' bechamel sauce is on the UKTV food website - http://www.uktvfood.co.uk/