There is nothing better than a piece of fish pie with some peppery rocket salad on the side and a glass of cold white wine on a rainy evening. It will serve you and three more.
1kg floury potatoes
50g butter
Splash of milk
500ml fish stock
100ml good quality white wine, you can drink the rest
Small bunch of parsley, separated into leaves and stalks
350g white fish fillets and / or salmon
350g smoked white fish
200g small peeled prawns
50g plain flour
200ml double cream
Handful of breadcrumbs (optional)
Preheat the oven to 180C. Peel the potatoes and cut into evenly sized chunks. Put in a large pan, cover with cold water, add a generous pinch of salt, and bring to the boil. Simmer for about 20 minutes, until tender. Drain, and allow to sit in the colander for a few minutes, then mash until smooth, and beat in the butter and a splash of milk. Season well and set aside.
Put the fish stock, wine and parsley stalks into a large pan, and bring to a simmer. Add the fish, and simmer for five minutes, then lift out, remove the skins if any, and cut into large chunks. Discard the parsley stalks.
Melt the butter in a medium pan over a lowish heat, and then stir in the flour. Cook, stirring, for a couple of minutes, being careful not to let it brown. Gradually stir in the stock. Bring to the boil, then simmer for about 20 minutes.
Take the sauce off the heat, stir in the double cream, parsley leaves and season. Add the fish and prawns and toss to coat.
Put the seafood and sauce into a baking dish and top with the mashed potato. Bake for 20 minutes, then sprinkle over the breadcrumbs if you decide to use them and bake for a further 15, until the top is golden.
Put the seafood and sauce into a baking dish and top with the mashed potato. Bake for 20 minutes, then sprinkle over the breadcrumbs if you decide to use them and bake for a further 15, until the top is golden.
