A traditional fish pie made with a range of seafood, this recipe uses salmon filet and fresh prawns.
For 4 people
Time: 65 minutes
- 350g salmon fillet
- 300g cod or haddock loin
- 250g raw prawns
- 600ml semi skimmed milk
- 1 bay leaf
- 1.25kg Maris piper potatoes
- 100g unsalted butter
- 1 tbsp semi skimmed milk
- 40g plain flour
- 75g mature cheddar cheese, grated
- 340g tin Green Giant sweetcorn, drained
- 1 ½ tbsp chopped chives
- To serve:
- 1 head broccoli, cut into florets and blanched
- ½ x 340g tin green giant sweetcorn
- Large Pan
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- Place the milk into a large pan with the fish, prawns and bay leaf. Bring to a gentle simmer and cook for 2-3 minutes. Remove from the heat, take out the fish and prawns and pour the milk into a measuring jug. You should have about 600ml. If not, make up to 600ml with a little extra milk.
- Place the potatoes into a large pan of cold water and bring to the boil. Turn down to a simmer and cook for 12-15 minutes, until tender. Drain and mash with 60g of the butter and milk. Season.
- Melt the remaining butter in a pan and stir in the flour. Cook for 1 minute then remove from the heat. Slowly add in the fish poaching milk, a little at a time, until you have a smooth liquid. Cook, stirring, over a medium heat, until thickened, then bring to the boil and cook, stirring for 2 minutes. Stir in 50g of the cheese and season. Add in the sweetcorn and chives and season.
- Preheat the oven to 200C, 180C, gas 6. Flake the fish and place the prawns into 4 x 300ml dishes. Pour over the sauce and spoon on the mashed potato. Sprinkle over the reserved cheese and cook in the oven for 15 minutes, until golden and bubbling.
- Serve with blanched broccoli and extra sweetcorn.
TIP : If you don’t have 4 x 300ml dishes, you can use a 1.5 litre dish to cook the fish pie in instead.