FISH PIE

40 mins
Serves 6
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Directions

  1. 1Melt 50g butter in a pan and soften the leeks.
  2. 2Melt 50g butter in a pan and soften the leeks.
  3. 3Melt 50g butter in a pan and soften the leeks.
  4. 4Add 100ml white wine and 1 bay leaf and reduce till nearly gone.
  5. 5Add 100ml white wine and 1 bay leaf and reduce till nearly gone.
  6. 6Add 100ml white wine and 1 bay leaf and reduce till nearly gone.
  7. 7Sprinkle over 40g plain flour, stir through and cook for a few minutes before adding 500ml whole milk and stirring till thickened.
  8. 8Sprinkle over 40g plain flour, stir through and cook for a few minutes before adding 500ml whole milk and stirring till thickened.
  9. 9Sprinkle over 40g plain flour, stir through and cook for a few minutes before adding 500ml whole milk and stirring till thickened.
  10. 10Add 2 tsp Dijon mustard, 2 tbsp chopped chives, 2 tbsp chopped parsley and season with salt and pepper.
  11. 11Add 2 tsp Dijon mustard, 2 tbsp chopped chives, 2 tbsp chopped parsley and season with salt and pepper.
  12. 12Add 2 tsp Dijon mustard, 2 tbsp chopped chives, 2 tbsp chopped parsley and season with salt and pepper.
  13. 13Cover and leave the leek sauce to cool.
  14. 14Cover and leave the leek sauce to cool.
  15. 15Cover and leave the leek sauce to cool.
  16. 16Cook 800g - 1kg potatoes in their skins whole, then push them through a sieve.
  17. 17Cook 800g - 1kg potatoes in their skins whole, then push them through a sieve.
  18. 18Cook 800g - 1kg potatoes in their skins whole, then push them through a sieve.
  19. 19Warm 100ml whole milk and 50g butter and beat through the sieved potatoes.
  20. 20Warm 100ml whole milk and 50g butter and beat through the sieved potatoes.
  21. 21Warm 100ml whole milk and 50g butter and beat through the sieved potatoes.
  22. 22Beat in 1 tbsp each Dijon & Wholegrain mustard and 2 egg yolks, adjusting the seasoning if required.
  23. 23Beat in 1 tbsp each Dijon & Wholegrain mustard and 2 egg yolks, adjusting the seasoning if required.
  24. 24Beat in 1 tbsp each Dijon & Wholegrain mustard and 2 egg yolks, adjusting the seasoning if required.
  25. 25Pop the mashed potato into a piping bag, using a large star-topped nozzle.
  26. 26Pop the mashed potato into a piping bag, using a large star-topped nozzle.
  27. 27Pop the mashed potato into a piping bag, using a large star-topped nozzle.
  28. 28Hard boil 3 eggs, peel & quarter them.
  29. 29Hard boil 3 eggs, peel & quarter them.
  30. 30Hard boil 3 eggs, peel & quarter them.
  31. 31Chop 750-800g mixed fish into chunks and stir through the cooled leek sauce.
  32. 32Chop 750-800g mixed fish into chunks and stir through the cooled leek sauce.
  33. 33Chop 750-800g mixed fish into chunks and stir through the cooled leek sauce.
  34. 34Pour the fish and sauce mixture into your oven-proof dish.
  35. 35Pour the fish and sauce mixture into your oven-proof dish.
  36. 36Pour the fish and sauce mixture into your oven-proof dish.
  37. 37Place 8 raw king prawns and quartered hard boiled egg quarters alternately over the surface and season lightly.
  38. 38Place 8 raw king prawns and quartered hard boiled egg quarters alternately over the surface and season lightly.
  39. 39Place 8 raw king prawns and quartered hard boiled egg quarters alternately over the surface and season lightly.
  40. 40Pipe the mashed potato over the top.
  41. 41Pipe the mashed potato over the top.
  42. 42Pipe the mashed potato over the top.
  43. 43Drizzle with melted butter.
  44. 44Drizzle with melted butter.
  45. 45Drizzle with melted butter.
  46. 46Get into a pre-heated oven at 180c for about 40 minutes until bubbling and golden brown all over.
  47. 47Get into a pre-heated oven at 180c for about 40 minutes until bubbling and golden brown all over.
  48. 48Get into a pre-heated oven at 180c for about 40 minutes until bubbling and golden brown all over.
  49. 49Serve generously onto warm plates with a couple of spoonfuls of buttered peas on the side and eat them with a single fork.
  50. 50Serve generously onto warm plates with a couple of spoonfuls of buttered peas on the side and eat them with a single fork.
  51. 51Serve generously onto warm plates with a couple of spoonfuls of buttered peas on the side and eat them with a single fork.

Ingredients

  • 750 g mixed fish (salmon, rockling & rock flathead)
  • 750 g mixed fish (salmon, rockling & rock flathead)
  • 750 g mixed fish (salmon, rockling & rock flathead)
  • 8 large king prawns
  • 8 large king prawns
  • 8 large king prawns
  • 3 hard boiled eggs
  • 3 hard boiled eggs
  • 3 hard boiled eggs
  • 1 leek, finely chopped
  • 1 leek, finely chopped
  • 1 leek, finely chopped
  • 100 ml white wine
  • 100 ml white wine
  • 100 ml white wine
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 40 g plain flour
  • 40 g plain flour
  • 40 g plain flour
  • 500 ml whole milk
  • 500 ml whole milk
  • 500 ml whole milk
  • 2 tsp Dijon Mustard
  • 2 tsp Dijon Mustard
  • 2 tsp Dijon Mustard
  • 1 tbsp baby capers
  • 1 tbsp baby capers
  • 1 tbsp baby capers
  • 2 tbsp chopped chives
  • 2 tbsp chopped chives
  • 2 tbsp chopped chives
  • 2 tbsp chopped parsley
  • 2 tbsp chopped parsley
  • 2 tbsp chopped parsley
  • to taste Salt & pepper
  • to taste Salt & pepper
  • to taste Salt & pepper
  • 800 g potatoes boiled whole & pushed through a sieve
  • 800 g potatoes boiled whole & pushed through a sieve
  • 800 g potatoes boiled whole & pushed through a sieve
  • 100 ml whole milk
  • 100 ml whole milk
  • 100 ml whole milk
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 1 tbsp each Dijon & Wholegrain mustard
  • 1 tbsp each Dijon & Wholegrain mustard
  • 1 tbsp each Dijon & Wholegrain mustard
  • to taste Salt and pepper
  • to taste Salt and pepper
  • to taste Salt and pepper
  • melted butter
  • melted butter
  • melted butter
  • buttered peas
  • buttered peas
  • buttered peas

Equipment

panoven proof dishpiping baglarge star topped nozzlesieve

Tips

  • Cook potatoes in their skins whole then push through a sieve for a silky lump-free mash.
  • Use a large star-topped nozzle for the piping bag to create lovely crispy ridges on the mashed potato.