Thaw frozen fish.

Preheat the oven to 160C.

Drain and pat defrosted fish dry, cut into 1cm chunks, set aside.

Cut Leeks into 1cm chunks, wash in bowl of warm water, dry using colander, set aside.

Create a creamy sauce by mixing the 300ml Creme Fraiche with Lemon Juice, Mustard, Salt and Pepper as preferred.

Butter a casserole dish and put it in the oven to warm up.

In a frying pan melt 20g of Butter, add Cumin, add in the Leeks, salt and pepper as preferred. Cook on high until slightly browning.

Line the casserole dish with Leeks, put aside.

Add 20g of Butter to the pan, add Cumin and dill

Add the mixed fish, cover all sides with the butter, cook for 3 minutes before adding the scallops for 1-2 minutes. Add the Mixed Fish, Scallops and uncooked Prawns into the casserole dish, and drizzle Lemon Juice over the dish.

Add the Creme Fraiche sauce over the Fish and put casserole dish in the oven for 25 minutes

While the fish pie is cooking, cut Potatoes into cubes and cook in salted hot water in a pan, until soft, about 20 minutes. Drain and mash the potatoes with a small amount of the hot Milk, Butter, Salt and Pepper. Once mashed use an electric whisk to whisk while slowly adding the remaining hot Milk until light and fluffy.

Check on the Fish Pie after 25 minutes, remove when the sauce is bubbling and slightly brown at the edges. Usually between 25-35 minutes.