Fish Pie

Makes 2 servings
Prep Time 20 mins
Cooking Time 25 mins
Ingredients

• 114g fresh cod (cut into 15/20mm cubes)
• 114g fresh smoked haddock (cut into 15/20mm cubes)
• 114g fresh salmon (cut into 15/20mm cubes)
• 226g cooked prawns
• 900g potatoes
• 380ml dry white wine sauce
• Salt and freshly ground black pepper
• 220ml milk
• 170g grated cheese

Ingredients for the sauce

• 2 Cloves garlic, crushed
• ½ onion, finely chopped
• 1 Tbsp finely chopped fresh chives
• 1 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh dill
• 28g Butter or low fat spread
• 150ml Dry white wine
• 200ml Double cream (heavy cream)
• Salt and freshly ground black pepper to taste

To poach the fish
Method

• Place the fish in a saucepan or wok, pour in the milk
• Bring the milk to the boil, turn the heat down and simmer for approximately 8 minutes, the fish should be firm and flake if broken with a fork
• Put to one side

To prepare the potato
Method

• Peel the potatoes and cut in half
• Place the potatoes in a saucepan of cold water, put the lid on the saucepan
• Bring the water to a boil, turn the heat down and simmer for approximately 20 minutes (depending on the size of the potato)
• Test the potatoes by pushing a sharp knife into one of the potatoes, it should go in easy without breaking up the potato
• Drain the water, add 50ml of milk and a knob of butter
• Use an electric whisk to mash the potatoes
• Put to one side

To make the sauce
Method

• Melt the butter in a large non stick frying pan or wok
• Add the onions, garlic and cook for a few minutes on a medium heat until the onions are soft
• Add the wine and cook until the liquid is reduced by half
• Take off the heat and liquidise
• Put the sauce back onto a low heat and add plenty of black pepper
• Add the herbs and stir
• Pour in the cream and stir
• Drain any liquid from the fish and add it to the sauce with a squeeze of lemon and heat through
• Put to one side

Method

• Place the fish and sauce in a large saucepan or wok, gently bring back up to temperature, do not boil
• Gently stir in the prawns and heat for 1 minute
• Use two 600ml oven proof dishes and put half of the mixture in each dish
• Next, put a layer of the mashed potato over the fish
• Cover the potato with the grated cheese and put into a pre-heated oven 180°C/350°F gas mark 4 for 10 minutes

Equipment

• Two 600ml oven proof dishes
• Electric whisk
• Wok

Shopping List

• 114g fresh cod
• 114g fresh smoked haddock
• 114g fresh salmon
• 226g cooked prawns
• 900g potatoes
• 270ml milk
• 170g grated cheese
• 2 Cloves garlic
• ½ onion
• 1 Tbsp fresh chives
• 1 Tbsp fresh parsley
• 1 Tbsp fresh dill
• 28g Butter or low fat spread
• 150ml Dry white wine
• 200ml Double cream (heavy cream)

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