Creamy Fish Pie
Classic Creamy Fish Pie
SERVES 4 PREP: 30MINS COOKING: 30MINS
For the pie mix:
200g undyed Smoked Haddock FIllet, skinless and boneless, cut into 5cm
170g Oak Roast salmon portion, flaked into 3cm chunks
200g cod ????llets, skinless and boneless, cut into 5cm chunks
100g raw king prawns
40g plain ????our
125ml white wine
300ml ????sh stock
75ml double cream
Half tbsp anchovy essence or Gentleman’s Relish (optional)
2 tbsp flat-leaf parsley, finely chopped
the juice of half a lemon
For the topping:
1kg floury potatoes, such as King Edward or Maris Piper, peeled and halved or cut
into 5cm chunks
2 tbsp Parmesan, finely grated
- Preheat your oven to 180C / gas mark 4.
- Put the potatoes in a large pan of cold, salted water and gently bring to the boil.
Simmer, uncovered, for 15 to 20 minutes, until tender. Drain, and set aside to steam dry
for five minutes. Mash or press through a ricer while still warm. Set aside.
- While the potatoes are cooking, make the sauce for the ????sh pie: Melt 50g butter in a
large frying pan. Add the ????our and stir to make a thick paste. Cook over a medium heat
for three minutes, stirring. Remove from the heat, then gradually add the wine, stirring
until smooth. Return to the heat and add the stock, then bring to the boil and simmer for
five minutes, stirring, until the sauce is the consistency of Greek yogurt. Add the cream,
anchovy essence (if using), parsley and lemon juice. Season and set aside.
- In a large saucepan, heat the remaining butter and the milk with plenty of seasoning.
Remove from the heat and beat in a third of the mashed potato to a loose consistency,
then the remaining potato, until thick and fluffy.
- Stir the fish and prawns into the sauce. Spoon into a two-litre baking dish. Top with
potato, peaking the surface with the back of a fork, then sprinkle on the cheese. Bake
for 30 minutes, until golden and bubbling.
Serve the pie on its own or with broccoli, peas, or sweetcorn. Enjoy!
DISCLAIMER - Recipe taken from website - not Cole's of Kings Lynn