Cuisine: British & Irish
Food Type: Seafood
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
450 ml Whole milk
450 g Smoked haddock skin removed cut in chunks
250 g Salmon skin removed cut in chunks
250 g Raw shelled large prawns
120 ml Double cream
1 Onion chopped
50 g Butter
30 g Plain flour
25 g White wine
1 Fish stock cube or gel pot
The mash Topping
800 g Maris piper or red potatoes peeled cut into chunks
100 g Butter melted
100 ml Double cream
15 g Fresh chives finely chopped
1 tsp White pepper
Boil the potato in salted water for 20 mins or until tender, drain into a colander & leave to steam & cool.
Put haddock & salmon in a pan, cover with the milk, place on a med heat & bring to a simmer, then take off the heat & let it stand for 1 min, then remove fish from the milk & set aside, add chopped onion to the milk, bring back to a simmer for 1 min, then set aside.
Make the sauce, add butter to a pan & melt on a med heat, the add flour & mix until it bubbles, sieve milk into the mixture & give it a good whisk to remove any lumps, then add wine, stock cube & cream, mix well & bring to the boil stirring constantly.
Take sauce off the heat & add raw prawns & stir into the sauce, set sauce aside, if very thick add some milk at this stage to loosen.
Mash the potato with a potato ricer or smasher smooth with no lumps, add white pepper, butter, cream & chopped chives & mix well.
Flake fish into chunks in a baking dish evenly over the bottom, pour over the sauce prawn mixture over fish, arrange evenly. Either pipe potato topping or dollop over the top then use a fork to smooth out & flatten.
Bake in a pre heated oven at 200'c for 25 to 30 mins or until pie has a golden brown crust.
Suggestion & Tips
This is a good recipe to add other types of seafood like mussels etc or other fresh herbs in the mash of choice. Serve with pea & carrots.