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Luxury fish pie Recipe

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This recipe for Luxury fish pie is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Pie:
900g / 2lb baking potatoes, peeled and cut into chunks
150ml / ¼ pint single cream
55g / 2oz butter, plus extra for greasing
salt and white pepper
pinch freshly grated nutmeg
225g / 8oz skinless, boneless haddock fillet
340g / 12oz salmon, cut from the tail piece, skinless and boneless
225g / 8ozs peeled uncooked prawns.
squeeze lemon juice
4 hard-boiled eggs, shells removed, quartered

For the Parsley Sauce
85g / 3oz butter
large bunch of parsley, leaves only, finely chopped
30g / 1oz plain flour
570ml / 1 pint milk
splash of single cream, to taste
Directions:
Directions:
For the Topping:
1. Cook the potatoes in boiling salted water until soft and then drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side

For the Parsley Sauce:
1. Heat the butter in a heavy-based pan over a very low heat then stir in the parsley and cook for about ten minutes.

2. Now add the flour and stir well. Cook, stirring regularly, for about three minutes to make a "roux". Do not let the mixture brown.

3. In another pan, bring the milk to the boil. Pour this into the "roux" a little at a time, whisking or beating after each addition until completely smooth. Then whisk in single cream to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.

While the sauce is cooking, pre-heat the oven to 200ºC / 400ºF / Gas 6 and generously butter a deep ovenproof dish

Making the pie:
1. Cut the haddock and salmon into serving pieces, lay in the dish along with the prawns, season lightly and squeeze over a little lemon juice

2. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.

3. Bake for 35-40 minutes, until the top is crisp and brown

Serve immediately
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min

 

 

 

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