1 1/2-pound tail piece of salmon
1 onion, chopped
2 bay leaves
parsley sprigs
12 ounces cod fillets
4 tablespoons butter
1 tablespoon vegetable oil
2 stalks celery, chopped
2 leeks, chopped
4 tablespoons all-purpose flour
2/3 cup hard cider
2 tablespoons chopped parsley
salt and pepper
2/3 sup sour cream

Topping
2 cups self-rising flour
1 tablespoon chopped parsley
4 tablespoons butter, cubed
2/3 cup milk
1 egg
1 sprig parsley, to garnish

Put the salmon into a pan with the onion, bay leaves, parsley stems and enough water to just cover the fish. Bring to a boil, then simmer for 10 minutes. Remove the salmon from the pan. Replace with the cod and poach it for 1-11/2 minutes or until just tender. Cool both fish. Discard any bones and the skin from both fish and cut into chunks. Boil the remaining stock to reduce it to 2 cups. Strain and reserve.

Heat the butter and oil in a skillet and sauce the celery for 2 minutes. Add the leeks and cook until soft. Stir in the flour, then gradually stir in the stock and cider. Bring to a boil and stir until the sauce is smooth. Add the parsley and season. Remove from the heat and stir in the sour cream and then the fish. Spoon into a baking dish set aside.

Preheat the oven to 400°F. To make the topping, sift the flour into a bowl. Add parsley, salt and pepper and mix together. Rub in the butter with your fingertips until you have fine crumbs. Make a well in the center, pour in the milk and use a fork to mix together into a soft dough. Knead the dough lightly. Pat out the dough on a work surface, without stretching it, until it is 1/2 inch thick. Using a round cookie or biscuit cutter or the top of a glass, cut the dough into 1 1/2-inch circles. Arrange the dough circles on top of the fish mixture. Beat the egg with a little salt and brush over the dough circles. Bake for 10 minutes, then reduce the heat to 350°F and continue baking for 15-20 minutes longer or until the tops are golden. Garnish with parsley.

SERVES 6