Marco’S Classic Fish Pie
- 1 Knorr Fish Stock Pot
- 1 3/8 tablespoons butter
- 2 9/16 tablespoons flour
- 6 3/4 tablespoons double cream
- 7 1/16 tablespoons mild cheddar cheese handful of grated
- 3 1/2 ounces white fish fillet chopped into round 2.5cm squares
- 3 1/2 ounces salmon fillet chopped into round 2.5cm squares
- 3 1/2 ounces smoked haddock chopped into round 2.5cm squares
- 3 1/2 ounces prawns peeled, headless raw
- 3 hard-boiled eggs peeled and quartered
- 1 11/16 cups leeks baby, blanched, chopped, patted dry
- 4 3/4 cups mashed potato made by peeling 1kg potatoes, boiling until tender and mashing with double cream or milk and 2-3 egg yolks
- 3 3/8 tablespoons milk
- First make your fish stock by dissolving the Knorr Fish Stock Pot in 400ml of boiling water stirring until thoroughly dissolved.
- Set the stock aside to cool for around 20 minutes while you prepare the fish and leeks.
- Pre-heat the oven to 220u0b0C/ Gas Mark 7.
- Heat a heavy-based saucepan. Add in the butter, allow to melt, then add in the flour and whisk to mix thoroughly. Using a whisk, rather than a wooden spoon, to make the sauce means you won't have any lumps.
- Gradually add in the cooled stock, whisking between each addition. You want to be sure to cook out any floury taste.
- Whisking constantly, bring to the boil and simmer until thickened. Whisk in the double cream to enrich the sauce.
- Add in the white fish, salmon and smoked haddock chunks. Gently shake the pan to work the fish into the sauce. Cook very gently over a low heat to poach the fish in the sauce.
- Two minutes later add in the prawns, again shaking the pan to work them into the sauce, and cook gently for 1-2 minutes until just cooked.
- Turn the fish mixture into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with a layer of hard-boiled egg quarters. Sprinkle over the grated Cheddar. This way you're adding layers of flavour and texture to the dish.
- Spread over the mashed potato to form a thick, even layer on top of the pie, smoothing with a spatula or palette knife. I used a wet palette knife to indent the mashed potato creating a fish scales pattern, but you can use a fork instead.
- Bake for 25-30 minutes in the pre-heated oven until golden brown. The egg yolks in the mashed potato mean that it puffs up as it bakes and gives a lovely golden colour to the topping.
pot, butter, flour, double cream, cheddar cheese handful, white fish, salmon fillet, haddock, prawns, eggs, leeks, peeling, milk
Taken from www.yummly.com/recipe/Marcos-Classic-Fish-Pie-378649 (may not work)