FISH PIE
Directions
- 1Melt 50g butter in a pan and soften the leeks.
- 2Add 100ml white wine and 1 bay leaf and reduce till nearly gone.
- 3Sprinkle over 40g plain flour, stir through and cook for a few minutes before adding 500ml whole milk and stirring till thickened.
- 4Add 2 tsp Dijon mustard, 2 tbsp chopped chives, 2 tbsp chopped parsley and season with salt and pepper.
- 5Cover and leave the leek sauce to cool.
- 6Cook 800g - 1kg potatoes in their skins whole, then push them through a sieve.
- 7Warm 100ml whole milk and 50g butter and beat through the sieved potatoes.
- 8Beat in 1 tbsp each Dijon & Wholegrain mustard and 2 egg yolks, adjusting the seasoning if required.
- 9Pop the mashed potato into a piping bag, using a large star-topped nozzle.
- 10Hard boil 3 eggs, peel & quarter them.
- 11Chop 750-800g mixed fish into chunks and stir through the cooled leek sauce.
- 12Pour the fish and sauce mixture into your oven-proof dish.
- 13Place 8 raw king prawns and quartered hard boiled egg quarters alternately over the surface and season lightly.
- 14Pipe the mashed potato over the top.
- 15Drizzle with melted butter.
- 16Get into a pre-heated oven at 180c for about 40 minutes until bubbling and golden brown all over.
- 17Serve 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)
- 8 large king prawns
- 3 hard boiled eggs
- 1 leek, finely chopped
- 100 ml white wine
- 1 bay leaf
- 50 g butter
- 40 g plain flour
- 500 ml whole milk
- 2 tsp Dijon Mustard
- 1 tbsp baby capers
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- to taste Salt & pepper
- 800 g potatoes boiled whole & pushed through a sieve
- 100 ml whole milk
- 50 g butter
- 2 egg yolks
- 1 tbsp each Dijon & Wholegrain mustard
- to taste Salt and pepper
- melted butter
- 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.
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