Put the fish (preferably cod, but other white fish are also possible) in a pan and pour 300 ml (1/2 pint) of the milk over it, quarter the onion, season with salt and pepper, bring to the boil briefly and finally 8 - Simmer for 10 minutes. Remove the fish and distribute it in a baking dish (approx. 1.5 l). Set aside the rest of the cooking liquid (except for the onions).
Boil the potatoes until soft and mash with 40 g butter and 2 - 3 tablespoons milk.
Hard boil 4 eggs at the same time.
Divide the eggs into thirds and distribute them in the baking dish together with the frozen prawns. Then sprinkle with the parsley (deviating from the original Scottish recipe, I also use a little rosemary, basil and thyme).
Now comes the preparation of the bechamel sauce. To do this, melt the remaining butter (60 g) in the frying pan, stir in the flour and sweat for a minute while stirring. Now stir in the cooking liquid you have set aside and the rest of the milk (150 ml) and cook for a good minute, stirring, until it thickens. I use a little more milk.
Finally, distribute the bechame sauce, followed by the mashed potatoes, in the baking dish and sprinkle with the grated cheese.
Bake in the preheated oven for about 30 minutes until the cheese is a little golden.
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