Smoked Haddock and Prawn Fish Pie Recipe by Charlotte Pike
This is my favourite fish pie recipe because the sauce has so much flavour and the cheesy mashed potato topping is just irresistible – I hope it will become yours, too.
– 500g hot-smoked haddock fillet
– 500g raw prawns, peeled
– 1 unwaxed lemon, halved
– 175ml dry white wine
– 125ml chicken or fish stock green salad or green vegetables, to serve
– 60g salted butter
– 60g plain flour
– 250ml double cream
– 1 bunch of fresh dill fronds, finely chopped
– 1 bunch of fresh flat-leaf parsley, finely chopped
– Sea salt and freshly ground black pepper
– 750g potatoes, peeled and cut into large chunks
– 75g salted butter
– 50–100ml double cream (depending on the variety of potato)
– 100g Cheddar, grated
1. Put the fish, prawns, lemon halves and wine in a pan. Add sufficient cold water to cover and poach the fish for 5 minutes.
2. Lift the fish and prawns out of the water using a fish slice, leaving the liquid in the pan. Discard the lemon.
1. Boil the poaching liquid in the pan until reduced in volume to 125ml, and then add the stock.
2. Melt the butter in a separate pan then add the flour and cook for 2–3 minutes, stirring continuously.
3. Add the stock mixture a little at a time, whisking thoroughly until it’s all incorporated and the sauce is smooth. Remove from the heat and stir in the cream, dill and parsley.
4. Season to taste and set aside.
1. Boil the potatoes in salted water until cooked, drain and mash with the butter, cream and cheese. Season to taste.
2. Place the fish and prawns in a 30 x 20 x 5cm ovenproof dish, pour over the sauce and top with the potato.
3. You can either pipe this on, or spoon it, evenly coating the top and smoothing it out using a spatula or ruffling it up using a fork.
4. The pie is ready to be baked or it can be kept in the fridge, covered, to bake later in the day.
5. Bake the fish pie in a preheated oven at 180°C/fan 160°C/gas mark 4 for 25–35 minutes until piping hot. The mashed potato topping should be a rich brown colour and the creamy sauce should be bubbling around the edges.
6. Serve with a green salad or green vegetables.
Charlotte Pike takes us back to a primeval way of cooking with over 80 smokey, succulent and mouthwatering recipes. With a variety of recipes from smoked Mackerel with Honey & Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter & Sage there is a little something for everyone. In Smoked you’ll learn to apply the elemental force of smoke to food in ways you’ve never imagined.
Smoked is published by Kyle Books and can be purchased on Amazon.