Rude Boy Fish Pie Recipe
Ingredients
| Potatoes | 6 Large | |
| Olive oil | 2 Tablespoon | |
| Butter | 50 Gram | |
| Pancetta slice | 12 , chopped | |
| 2 leeks, thinly sliced on the diagonal | ||
| Onions spring | 6 , finely sliced | |
| 1 fennel bulb, finely chopped, tops reserved | ||
| Garlic | 3 Clove (5gm), finley sliced | |
| Finely grated zest 1 lemon | ||
| Fennel seeds | 1 Teaspoon | |
| White wine | 225 Milliliter | |
| 450 g salmon, skinned and pin-boned, cut into 2cm cubes | ||
| 450 g smoked haddock, skinned and pin-boned, cut into 2cm cubes | ||
| 250 g raw prawns, peeled and deveined | ||
| Parsley | 4 Tablespoon, finely chopped | |
| Creme fraiche | 6 Tablespoon | |
Directions
GETTING READY
1. Preheat oven to 180C/160C fan/gas 4.
MAKING
2. Using a foil, wrap potatoes, place on oven shelf and bake for 90 minutes or till well cooked.
3. Take a large pan, heat butter with olive oil. Add pancetta and fry for a minute.
4. Stir in spring onion, garlic, leeks, fennel, fennel seeds and lemon zest.
5. Allow vegetables to sweat for few minutes, add white wine and allow the mixture to bubble gently for 2 to 3 min.
6. Add haddock pieces, salmon and prawns and cook gently for 5 min or till fish turn opaque and prawns are still pink.
7. Add 3 tbsp creme fraiche and parsley and add salt and pepper to taste.
8. Take off from heat.
9. Remove 1/4th of each potato and using a spoon, scoop the flesh out and place in a bowl.
10. In a baking tray, arrange the skins, with cut side facing down and bake for 5 minutes to crisp.
11. Prepare a mixture of potato flesh with creme fraiche. Add to piping bag.
12. Turn potato skins to other side and arrange fish mixture evenly on all.
13. Pipe potato mixture in evenly.
14. Pace in the oven and bake for 5 min.
SERVING
15. Serve garnished with fennel tops.
1. Preheat oven to 180C/160C fan/gas 4.
MAKING
2. Using a foil, wrap potatoes, place on oven shelf and bake for 90 minutes or till well cooked.
3. Take a large pan, heat butter with olive oil. Add pancetta and fry for a minute.
4. Stir in spring onion, garlic, leeks, fennel, fennel seeds and lemon zest.
5. Allow vegetables to sweat for few minutes, add white wine and allow the mixture to bubble gently for 2 to 3 min.
6. Add haddock pieces, salmon and prawns and cook gently for 5 min or till fish turn opaque and prawns are still pink.
7. Add 3 tbsp creme fraiche and parsley and add salt and pepper to taste.
8. Take off from heat.
9. Remove 1/4th of each potato and using a spoon, scoop the flesh out and place in a bowl.
10. In a baking tray, arrange the skins, with cut side facing down and bake for 5 minutes to crisp.
11. Prepare a mixture of potato flesh with creme fraiche. Add to piping bag.
12. Turn potato skins to other side and arrange fish mixture evenly on all.
13. Pipe potato mixture in evenly.
14. Pace in the oven and bake for 5 min.
SERVING
15. Serve garnished with fennel tops.
Chef
