* 1kg Potatoes, peeled and cut into 25mm slices
* 20 g Butter
* 250g firm white fish, such as Hake, Pollack, Monkfish or Basa
* 300g Salmon or Smoked haddock
* 200g King prawns, peeled
* 1 quantity Parsley sauce (TM)* Thermomix parsley sauce or Conventional parsley sauce


===Method===
* Put the Potatoes in a vacuum packing pouch and smear Butter over them.
* Vacuum and seal.
* Place in the water bath and cook leave for 1-2 hours or up to a maximum of 4.
* Cool the water to 62°C (''143.6°F'') by removing some of the water and adding ice cubes or cold water, leaving the Potatoes in the bath.
* In the meantime, Vacuum pack the Fish in separate pouches and add to the water bath once it has reached 62°C (''143.6°F'').
* After 30 minutes, remove the Prawns, after a further 5-10 minutes remove the which Fish and finally the Salmon after a further 10 minutes.
* Also remove the Potatoes.
* Place the pouches in s sink or bowls of iced water so that they can cool as soon as possible.
* In the meantime, make the parsley sauce using the Conventional method or with a Thermomix.
* Once the Fish and Potatoes are cool, remove them from the pouches.
* Chop the Fish into chunks and mix with the Prawns.
* Place in a Baking dish and pour over the Parsley sauce.
* Mash the Potatoes, adding extra Butter and a little Milk if desired.
* Spread it over the Fish mixture, dot with Butter and Bake at 200°C (''392°F'') for 30-40 minutes.

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