Fish Pie in Scallop Shells
Easy, peasy fish pie with haddock, prawns and mussels. It is topped with creamy mash and cheese. Here James has served the pie in scallop shells which look amazing!
Ingredients
- ½ onion
- 1 bay leaf
- 2 cloves
- 500ml milk
- 600g smoked haddock, skin removed
- 300g mussels, cooked and shelled
- 50ml white wine
- 50g butter
- 50g plain flour
- 1 small bunch parsley, chopped
- 300g prawns, shelled
- 1 lemon, juice only
- salt and pepper
- 600g mashed potato
- 100g grated comte/gruyere/emmental
- watercress, for garnish
Method
- Preheat the grill to high.
- Stud the onion with the cloves and bay leaf. Warm the milk in a pan with the studded onion, then add the haddock and poach for 2-3 minutes.
- In a pan with a lid, steam the mussels in the wine. Once cooked, pick the meat out of the shells.
- To make the white sauce, melt the butter in a pan, whisk in the flour and cook out for 2 minutes. Add the milk and whisk simmer until bubbling. Stir in the parsley and the prawns and cook for 2 minutes. Add the rest of the fish and season.
- Put the fish into the scallop shells, pour over the sauce and allow to Top with the mash and grated cheese, then grill for 5 minutes. Garnish with watercress.
Ingredients
- ½ onion
- 1 bay leaf
- 2 cloves
- 500ml milk
- 600g smoked haddock, skin removed
- 300g mussels, cooked and shelled
- 50ml white wine
- 50g butter
- 50g plain flour
- 1 small bunch parsley, chopped
- 300g prawns, shelled
- 1 lemon, juice only
- salt and pepper
- 600g mashed potato
- 100g grated comte/gruyere/emmental
- watercress, for garnish
Method
- Preheat the grill to high.
- Stud the onion with the cloves and bay leaf. Warm the milk in a pan with the studded onion, then add the haddock and poach for 2-3 minutes.
- In a pan with a lid, steam the mussels in the wine. Once cooked, pick the meat out of the shells.
- To make the white sauce, melt the butter in a pan, whisk in the flour and cook out for 2 minutes. Add the milk and whisk simmer until bubbling. Stir in the parsley and the prawns and cook for 2 minutes. Add the rest of the fish and season.
- Put the fish into the scallop shells, pour over the sauce and allow to Top with the mash and grated cheese, then grill for 5 minutes. Garnish with watercress.
