Yields:
6 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr
The wonderful combination of smoked haddock, salmon, cod and king prawns makes this pie delicious… you can make this fish pie the day before as it tastes even better the next day. Proper comfort food!
Ingredients
Adjust Servings
-
For the potato topping
- The filling
- For the sauce
Instructions
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- For the potato topping, place the potatoes into a large pan of cold salted water and bring to the boil. Cover and simmer for 20 minutes or until the potatoes are very soft. Drain and set aside to dry. Mash the potatoes and beat in the butter, cream and egg yolks and season, set aside.
- For the filling, place the haddock into a pan filled with 600ml of the milk, rosemary and onion. Bring the milk to a simmer and poach the haddock for 3-5 minutes. Remove from the milk with a slotted spoon and set aside to cool. Repeat this process by poaching the salmon and then the cod in the same milk. When the fish is cool, remove the skin and flake the flesh into large chunks. Sieve the poaching milk into a jug and add the rest of the milk, set aside.
- For the sauce, melt the butter in a large saucepan, add the flour and cook for 2 minutes to make a roux. Pour in the milk from the jug and beat until you have a very thick sauce. Beat in the cream and then remove from the heat. Stir in the parsley, lemon juice and season to taste.
- Place the fish and prawns into a 2 litre pint baking dish. Pour any remaining fish juices into the sauce and mix well. Gently fold in the capers and chopped eggs and pour the sauce over the fish. Cover with the mash and place in the oven to bake for 40-45 minutes or until the mash is golden brown. Enjoy!
Notes
For this recipe I used the most delicious fish that was gifted to me by https://bradleysfish.com/ . If you'd like to try any of their wonderful range of frozen seafood use the code Victoria-15 for a 15% discount on your orders.