CREAMY FISH & LEEK PIE
Give the humble fish pie a flavour-boosting makeover with Tommy Banks' version, made with king prawns, salmon and haddock and topped with a comforting, cheesy mash
Provided by Tommy Banks
Categories Dinner, Fish Course, Main course, Supper
Time 2h5m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick each potato a few times with a knife (to prevent them from bursting) and bake on a baking tray for 1 hr-1 hr 30 mins or until soft when pressed. Cut the potatoes in half and scoop out the flesh into a bowl and mash it with a fork or ricer. Save the skins for another day. While the potato is still hot, mix in the cream and milk to make a smooth mash, season and set aside.
- While the potatoes are baking, make the fish pie mix. Put a large frying pan on a medium heat. Melt the butter and cook the leeks slowly for 10 mins until they are sweet and tender, then season and add the nutmeg. Stir in the mustard, then pour in the wine and reduce until there is almost no wine left. Pour in the cream and simmer for about 10 mins until reduced by half. Remove from the heat, and add the chives along with the lemon juice and zest. Taste for seasoning.
- Stir the haddock, salmon and prawns into the creamed leeks and transfer to a medium baking dish, then top with the mashed potato, smooth over to cover the fish, and scatter over the cheeses. Bake for 25-30 mins until the cheese has turned golden brown.
Nutrition Facts : Calories 833 calories, Fat 60 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
CREAMY FISH PIE
Make and share this Creamy Fish Pie recipe from Food.com.
Provided by Rosie Rob
Categories European
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 230C/450F/Gas MK 8.
- Put the potatoes into boiling, salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes until the eggs are hard boiled and the potatoes cooked.
- Drain the potatoes. Remove the eggs and cool under cold water, then shell and quarter them.
- In a separate pan, slowly fry the onion in a little olive oil for about 5 minutes, then add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
- Put the fish, prawns, sweetcorn and eggs into an ovenproof dish. Pour over the sauce and gently mix together.
- Mash the potatoes with a little olive oil, seasoning and nutmeg. Spread over the top of the fish mixture and bake in the oven for 25-30 minutes until the potatoes are golden.
Nutrition Facts : Calories 858.9, Fat 33.9, SaturatedFat 19.6, Cholesterol 344.7, Sodium 888.7, Carbohydrate 90.1, Fiber 11.1, Sugar 5.9, Protein 50.3
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