Luxury Fish Pie with salmon, smoked haddock, peas, boiled egg, white fish and prawns topped with parmesan cheese mash
Serves 6 persons
The fish and shellfish can be varied according to what is available as long as you have 4oz (1kg) in total.
You will need well buttered baking dishes.
Pre-heat the oven to gas mark 7 425oF (220 degrees)
Ingredients for Mash
- 1kg potatoes
- 50g butter
- 140ml milk
- cheddar to taste grated
- black pepper to taste
- Peel potatoes, cut into chunks and boil.
- Once cooked, drain and then return to the hob with a knob of butter and a little milk.
- Mash and beat in lots of grated cheese and black pepper until you have a delicious mash
Ingredients for Fish Mixture
- 110g raw peeled tiger prawns (preferably fresh)
- 150ml dry white wine
- 50g butter
- 50g plain flour
- 275 fish stock
- 1 bay leaf
- 700g white fish
- 225g salmon
- 2 tablespoons creme fraiche
- 100g cooked peas
- 1 heaped tablespoon chopped parsley
- salt and pepper
- 1 dessert spoon chopped fresh dill
- Heat the wine and fish stock in a medium sauce pan. Add the bay leaf and seasoning, then add the prawns, diced salmon and white fish to the saucepan and poach the fish gently for 5 minutes. It should be slightly undercooked.
- Remove the fish to a dish or bowl (using a draining spoon) and strain the liquid through a sieve into a bowl.
- Rinse the pan you cooked the fish in. Melt the butter in it and whisk in the flour and gently cook for two minutes. Gradually adding the strained fish stock little by little, whisking all the time.
- When you have a smooth sauce turn the heat on its lowest setting and let the sauce gently cook for five minutes.
- Whisk in the creme fraiche, followed by the dill, cooked peas and parsley. Give it a good seasoning and remove it from the heat
- Spoon the fish mixture and sauce evenly into the buttered baking dishes.
- Garnish with halved soft boiled egg and pipe the cheesy mash on top.
- Bake on the top shelf of the oven for 25-30 mins and serve piping hot.
- Garnish with pea shoots or water cress.