Home » Mains » Luxury Fish Pie with Chive Mash
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Ref: 262
Heading: Mains
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


  Step 1
Boil the potato in salted water for 20 mins or until tender, drain into a colander & leave to steam & cool.
  Step 2
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.
  Step 3
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.
  Step 4
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.
  Step 5
Mash the potato with a potato ricer or smasher smooth with no lumps, add white pepper, butter, cream & chopped chives & mix well.
  Step 6
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.
  Step 7
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.
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