Posh Fish Pies Recipe
Ingredients
| 500 g/1lb 2 oz Maris Piper potatoes, chopped | ||
| 25 g/1 oz butter | ||
| 75 ml/2 1/2 fl oz double cream | ||
| Good grating whole nutmeg | ||
| Egg yolks | 2 | |
| 400 ml/14 fl oz Vermouth cream | ||
| 200 g/8 oz smoked haddock fillet, skin removed, cut into 3cm/1 1/4in chunks | ||
| 200 g/8 oz large cod fillet, skin removed, cut into 3cm/1 1/4in chunks | ||
| 200 g/8 oz salmon fillet, skin removed, cut into 3cm/1 1/4in chunks | ||
| 100 g/4 oz peeled, cooked king prawns | ||
| 140 g/5 oz frozen peas | ||
| Hard-boiled eggs | 4 , hardboiled | |
| Small handful each parsley and dill | ||
| Juice 1/2 lemon | ||
Directions
GETTING READY
1) Pre-heat the oven to 200C/fan 180C/gas mark 6.
MAKING
2) Add the potatoes to a large pan and fill it with water. Simmer the potatoes for 10 to15 mins until they become soft and tender.
3) Drain the water. In the same pan, mash the potatoes with the butter, cream and nutmeg until it becomes smooth.
4) Beat the egg yolks. Add them to the mash and stir with a wooden spoon. Season with salt and pepper.
5) In a medium pan, warm the Vermouth cream. Put in the fish and prawns and bring the ingredients to a boil. Then, take it off straight off the heat.
6) To the fish and prawns in the pan, add in the peas, hard-boiled eggs, parsley, dill and lemon juice.
FINALIZING
7) Divide the seafood mix among 4 individual pie dishes. Top each dish with the potato mash.
8)Transfer the dishes to a large baking sheet. Bake for 20 minutes until the mash turns golden brown and the sauce starts to bubble down the sides.
SERVING
9) Serve warm.
1) Pre-heat the oven to 200C/fan 180C/gas mark 6.
MAKING
2) Add the potatoes to a large pan and fill it with water. Simmer the potatoes for 10 to15 mins until they become soft and tender.
3) Drain the water. In the same pan, mash the potatoes with the butter, cream and nutmeg until it becomes smooth.
4) Beat the egg yolks. Add them to the mash and stir with a wooden spoon. Season with salt and pepper.
5) In a medium pan, warm the Vermouth cream. Put in the fish and prawns and bring the ingredients to a boil. Then, take it off straight off the heat.
6) To the fish and prawns in the pan, add in the peas, hard-boiled eggs, parsley, dill and lemon juice.
FINALIZING
7) Divide the seafood mix among 4 individual pie dishes. Top each dish with the potato mash.
8)Transfer the dishes to a large baking sheet. Bake for 20 minutes until the mash turns golden brown and the sauce starts to bubble down the sides.
SERVING
9) Serve warm.
Chef
