Gourmet Fish Pie
There are few meals that beat a really good Fish Pie, and this recipe is one of my All Time Favourites. When my Mum goes back for seconds I know I'm onto a winner!.
Adding lobster Tails make this the ultimate luxury version, and in fact I would normally have used Langoustines, but on this occasion, my Fishmonger didn't have any in, so we splashed out on the lobster and it worked well, adding another texture to the fish mix. The chorizo was also an addition that I will definitely be using again.
Recipe
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1kg Potatoes for Mashing (Maris Piper/King Edward)
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100g Butter (half for mash, half for sauce)
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500ml Fish Stock
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100ml White Wine
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Small bunch parsley (separated into stalks & leaves)
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Few sprigs Fresh Dill
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400g Cod
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250g Smoked Haddock
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250g Salmon
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2 small Lobster Tails
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200g frozen peeled Prawns
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Few smoked oysters / baby calamari rings (our local supermarket had a little fish pie mix) You could also throw in a couple of scallops if available.
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200g Creme Fraiche or Double Cream
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20 Capers
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100g Chorizo, chopped small
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50g Plain Flour
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200g Mature Cheddar or Gruyere, grated.
Peel & quarter the potatoes, boil in salted water till tender and mash with 50g butter and splash of milk. Season with salt and pepper and set aside.
Add Fish Stock, White Wine & Parsley stalks to a saucepan and bring to a simmer.
Chop the Cod, Haddock & Salmon into 1-2 inch chunks and add them to stock mixture and simmer gently for 5 minutes. Remove fish and set aside.
Start the sauce by melting the butter in a small pan over a low heat and gradually stirring in the flour, making sure not to let it burn. Add the stock (discard parsley stalks) and stir in. Simmer gently for 15-20 minutes.
Take off the heat and stir in the Creme Fraiche, Dill, Parsley Leaves/Chorizo and Capers.
Add the Fish and prawns/lobster etc and mix gently into sauce.
Transfer the fish/sauce mixture into a baking dish and top with the mashed potato.
Bake at 200 deg C for 20 mins, then top with Grated Cheese and bake for roughly another 15-20 minutes until cheese is golden and bubbling.
Serve with a simple Green Salad and Crusty Bread. Makes 6 Generous Portions.
Stand well back and accept the applause!
I have to apologize for my photo, which really does'nt do the dish justice. Please try it.....and if anyone knows a better recipe I'd like to hear about it.