A fish pie to die for, hence the 'must try' title.
One helping just isn't enough!
You know me by now, I will always recommend you use the best ingredients and in this case, your local
fish mongers. We are lucky enough to have Mr Turner but if your only option is the supermarket,
make sure it's as fresh as possible; it will make all the difference.
250g smoked haddock
100g peeled prawns
3 soft boiled eggs
750g potatoes - cooked and mashed with 40g of butter and a grating of nutmeg
Half glass white wine (optional)
Salt & Pepper
75g plain flour
100ml double cream
Poach the fish for 10 minutes in a saute pan with a lid.
Do this by simmering on a low heat in the milk, water and white wine
Take off the heat and allow to cool for 5 minutes
Remove the fish from the saute pan onto a plate and allow to cool further.
Save the liqueur , you will need this for the sauce.
When the fish is cold enough to handle, flake, removing the skin and bones.
Place the flaked fish in a deep baking dish 30cm x 40cm and scatter over the prawns
Grate over half of the Parmesan.
Soft boil three eggs for 5 minutes and plunge into cold water (to stop the egg cooking any more)
Quarter and lay on top of the fish.
Now for the sauce....
Melt the butter in a saucepan, add the flour and allow to cook on a medium heat while stirring.
Add the liqueur from the fish, a little at a time, stirring until combined before you add more.
Add a little water if the sauce is too thick - it should be thick enough to coat the back of the spoon
Remove from the heat and stir in the cream
Pour evenly over the fish and egg
Fork over the prepared mash potato and grate on the rest of the Parmesan
Bake in the oven for half an hour at 190 degrees or until the top is golden brown and the sauce
is bubbling up, as shown.
Serve with green beans or vegetables of your choice.