7oz skinned salmon fillets, chopped into bite-sized cubes
7oz skinned what-have-you fillets, chopped into bite-sized cubes
7oz large raw peeled prawns
2 tbsp flat-leaf parsley, finely chopped
1 tsp fresh or dried dill, chopped (optional)
For the sauce
3 tbsp unsalted butter
3 tbsp plain flour
1/2 cup white wine
1 1/2 cup hot fish stock (make
your own using skin and scrap
fish, and a few veggies lying
around, plus water [of course],
then boil the crap out of it and
strain) or use a stock cube
1/3 cup double cream (or whole
1 tbsp lemon juice (or to taste)
1 tbsp English mustard
1 tsp Worcestershire sauce
1/2 tsp anchovy paste fish sauce
1/4 tsp pepper
salt, to taste
For the topping
2.2 lbs peeled potatoes, cubed
2 tbsp unsalted butter
a little freshly grated nutmeg
a little grated Parmesan
salt, to taste
- Melt the butter in a saucepan over low heat and gradually stir in the flour to make a roux.
- Add the wine, stirring well, and then slowly add the fish stock until you have a smooth sauce. Bring to a boil and simmer gently for 15 minutes.
- Add the cream and stir in the mustard, Worcestershire sauce, anchovy paste or fish sauce, lemon juice and pepper. Taste and adjust the seasoning, adding salt to taste.
- Gently fold the fish, prawns, parsley and dill into the sauce then let it cool while you prepare the mash.
- Preheat the oven top 190C (360F). Boil the potatoes in plenty of water then drain and mash together with the butter and enough milk to have a smooth, soft, mash. Add the nutmeg and season with salt. Leave to cool slightly.
- Either divide the fish between 2 or 4 small pie dishes or pour into one large ovenproof dish filling up 2/3 of the way up.
- Spoon the mash potatoes over the pie and place on a large, heavy baking tray (there will be some overspill).
- Bake for 30 minutes and then add a sprinkling of parmesan cheese over the pies.
- Bake for another five minutes or until golden.
- Cool slightly before serving. Freezes well.