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The ingredients needed to prepare (Your name here) Fish Pie:
- Provide 400 grams smoked haddock fillets
- Get 1 pints milk
- Take 300 grams prawns
- Take 4 hard boiled eggs
- Provide 2 oz butter
- Get 200 grams frozen or fresh peas
- Prepare 4 tbsp fresh chopped parsley or 2 if using dried
- Provide 3 lb potatoes
- Provide 1 packet hollandaise sauce powder. Enough to make 3/4 of a pint of sauce
- Prepare 1 half teaspoon of nutmeg, finely grated
- Provide 1 lemon
- Take 1 tsp salt
- Provide 1 tsp black pepper
- Prepare 25 grams cheddar cheese grated
Steps to make (Your name here) Fish Pie:
- Put fish into a pan and add about 3/4 pint of milk. Simmer for 5-10 mins. Keep your eye on it so it doesn't boil over.
- Peel potatoes and cut into chunks. Put into a pan add enough boiling water to cover them and cook over a moderate heat until soft.
- When the fish is starting to flake remove from heat and pour milk into a container. You will use this for the sauce later.
- Remove skin from fish and separate into flakes. Then spread fish evenly over the base of a large baking dish.
- Cut 20 grams of butter into about 8 pieces and dot the fish with the pieces.
- Add prawns to the fish for the next layer.
- Sprinkle peas over the prawns.
- Cut eggs into quarters and spread over the dish. Add pepper and half of the salt to season. Then add the parsley.
- Put sauce powder into a pan and add the milk the fish simmered in with about 20 grams of butter. Cook over low heat stirring until it thickens. When ready pour over the dish.
- Cut lemon in half and squeeze the juice of 1 half over the dish.
- When potatoes are soft drain off the water.
- Add the rest of the salt, butter, milk and nutmeg and mash the potatoes until smooth.
- Before putting mash onto the pie taste the sauce and add salt and/or lemon if needed. Spread mash over pie mix.
- Spread grated cheese over pie.
- Cook in pre heated oven at 200°C for about 30 mins or until potatoes have browned nicely.
- Lovely Fish Pie. Enjoy.
The usual white sauce is replaced with a c. We do add a third seafood to the fish pie to mix up the texture a little, and our preference here is for shrimp. Because it cooks quickly, you don't want to use a small variety and risk overcooked or rubbery lumps: opt for medium or large, and if you find extra-large or jumbo, these will work well cut into slightly larger than bite-size pieces. Fish expert Mitch Tonks' fish pie recipe has bags of flavour from the smoked haddock, prawns and cod. Today, I will show you a way to make a special dish, (your name here) fish pie.
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