Luxury Fish Pie
“This dish will make people who say they do not like fish, change their opinion in seconds!”
2 lbs Potatoes, peeled and quartered to 2 inch pieces approx.
5 fl. oz Double Cream
2 oz, Butter, chopped into chunks
freshly grated Sea Salt and ground White Pepper
1 oz freshly grated Cheese, cheddar and mozzarella
1 boneless fillet Monkfish (about 4 oz)
1 boneless fillet Cod (about 4 oz)
1 boneless fillet smoked Haddock (about 4 oz)
1 boneless fillet of Salmon (about 4 oz)
1 boneless fillet of Sea Bream (about 4 oz)
1 boneless fillet of Hallibut (about 4 oz)
about 12/14 fresh shelled and uncooked large Tiger Prawns
6 Shallots, finely chopped
pinch of Nutmeg
3 oz Butter
2 oz Plain Flour
about 3 tablespoons freshly chopped Parsley
6 fl. oz Milk
6 fl. oz Double Cream
4 tablespoons White Wine
a dash of Lemon Juice
freshly ground Sea Salt and ground White Pepper
- Boil the potatoes in a large saucepan until cooked.
- Drain and add 5 fl.oz of double cream and 2 oz of butter.
- Mash until a smooth mash is achieved; add nutmeg and season with salt and pepper.
- Set aside for covering the fish pie. A better effect can be achieved if you pipe the mash in swirls on top of the fish mixture, if you have a large catering standard piping bag with large star nozzle.
- Melt the 3 oz Butter in a medium saucepan, then add flour and mix into a paste. Continue cooking for a few minutes.
- Remove from the heat and stir in two tablespoons of milk, and mix until smooth.
- Continue to add small volumes of milk until the paste is fully dispersed.
- Stir in the double cream and bring to the boil, stirring in a figure of 8 with a wooden spoon to avoid lumps forming.
- Add the shallots, white wine, parsley and lemon juice and simmer for a few minutes.
- Season sauce with salt and pepper, then remove from heat.
- Add the fish to the sauce, and then pour into a large casserole dish.
- Scatter the prawns over the fish mixture.
- Using a spoon layer the mashed potatoes over the top, then decorate with a fork to fluff the surface.
- Step 13 can be done via piping the mash with a piping bag, which will achieve a much more professional look to the pie.
- Sprinkle the pie with grated cheese.
- Bake in an oven set to 150 degrees for 30 to 40 minutes until golden brown.
- Serve with mixed vegetable on the side.
“This pie is fabulous, and definite comfort food for the whole family!”