Fish Pie with Salmon, Cream and Prawns
Fish Pie with Salmon, Smoked Haddock and Prawns
Fish Pie with Salmon, Smoked Haddock and Prawns
 
Serves 4 -6
Preparation Time: c. 1 hour
Cooking Time: 30 - 40 mins
 
This recipe was created by experimenting with different versions and is rather nice for special occasions.
Quantities given are approximate and you can adjust these according to taste.

Ingredients

For the Topping:

1½ kg Potatoes (I use either King Edward or Maris Piper) - or you can use new salad potatoes, par boil them and then slice for your topping

¼ pt milk

2 oz butter

Sea salt

Ground white pepper

Grated cheese (optional)


For the Main Filling:

6 Fresh fillets of salmon

300 kg smoked haddock (not dyed yellow)

Pack of peeled frozen prawns (de-frosted)

One pint of whole milk

1 oz butter


For the Sauce:

2 oz butter

2 heaped tbs plain flour

Sieved milk saved from poaching the fish.

1 generous glass white wine

2 tsp Tarragon (optional) but can make this dish taste marvellous

2-3 tbs double cream

Ground white pepper



AND THIS IS WHAT YOU DO….

  1. Pre-heat the oven to 200C / 400F / Gas 6

  2. Peel the potatoes, cut into chunks and put into cold water with some salt, bring to the boil and simmer until potatoes are cooked through, drain and set aside with the lid firmly on to retain the heat.

  3. Alternatively, you can boil new potatoes in salted water and then slice these for your topping instead.

  4. Place the haddock and salmon into a large pan and cover with a pint of whole milk and a generous knob of butter, cover and poach gently for 5-10 mins, remove from the heat and set aside with the lid remaining on top.

  5. Use either a round dish 9-10 inches in diameter and four inches deep, or you can use a larger more shallow serving dish.Using a slotted spoon, remove the fish from the milk and place into the bottom of the dish, cutting it up and spreading it out.

  6. Now add de-frosted prawns.

  7. To make the roux, foam 2 oz butter in a hot pan and then add the flour stirring constantly.   A wooden spoon is best for this.   Stir until no lumps can be seen and then gradually add the hot milk from the fish - probably about ½ pint.   Stir well, you might want to also use a whisk to keep it satin smooth.

  8. Now add the tarragon, if using and also the white wine, stirring constantly.   If the mixture is very thick, add more milk until you have made the sauce smoother.

  9. Now, add the double cream.   Sometimes I am more generous with quantities, but season and flavour accordingly to taste.

  10. Now gentle pour the white wine sauce on top of the fish mixture and with a large spoon, mix this very gently into the fish without breaking it up too much..

  11. Finally, add milk, butter and seasoning to the drained boiled potatoes, and mash until wonderfully smooth but still reasonably firm.    I tend to use a ricer which effortless removes any lumps before whipping the potato to your required consistency to dollop on top of the fish.

  12. If you wish, you can grate some cheese on the top or simply dot with knobs of butter and black pepper before putting into the oven for 30 - 40 minutes.

  13. Serve with petits pois, and a mix of baby corn, asparagus, brocolli spears and fine green beans.


 
Share by: