Fish Pie
Smoked haddock, cod, trout, mussels and prawns baked in a rich, creamy white sauce and topped with golden puff pastry. Serve with buttery mash and peas for the ultimate comfort dinner.
Ingredients
- 600g smoked haddock, skin removed
- 300g cod
- 400g trout
- 300g mussels
- 12 large prawns sjhelled keep the heads
- 150g butter
- 100g plain flour
- 500ml milk
- 500ml double cream
- 1 onion peeled
- 3 cloves
- 1 bay leaf
To top
- Prawn heads
- 600g puff pastry
- 1 egg yolk
- To serve mash and peas
Method
- Pre heat the oven 200c
- Cut the fish into large chunks. Simmer the milk with the onion bay and cloves for 3 to 4 minutes.
- To make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk and whisk simmer until bubbling. add the cream and season.
- Put the fish into an oven proof dish pour over the sauce cool. Top with the pastry brush with egg wash pop the prawn heads in and bake for 30 to 40 minutes.
- Serve with the hot mash and peas.
Ingredients
- 600g smoked haddock, skin removed
- 300g cod
- 400g trout
- 300g mussels
- 12 large prawns sjhelled keep the heads
- 150g butter
- 100g plain flour
- 500ml milk
- 500ml double cream
- 1 onion peeled
- 3 cloves
- 1 bay leaf
To top
- Prawn heads
- 600g puff pastry
- 1 egg yolk
- To serve mash and peas
Method
- Pre heat the oven 200c
- Cut the fish into large chunks. Simmer the milk with the onion bay and cloves for 3 to 4 minutes.
- To make the white sauce melt the butter in a pan, whisk in the flour cook out for 2 minutes. Add the milk and whisk simmer until bubbling. add the cream and season.
- Put the fish into an oven proof dish pour over the sauce cool. Top with the pastry brush with egg wash pop the prawn heads in and bake for 30 to 40 minutes.
- Serve with the hot mash and peas.
