In my view you can never have enough recipes for a good fish pie. This one is from Nigel Slater.
- 1 kg floury potatoes
- 50 g butter
- 150 ml double cream
- 60 g parmesan grated
- FOR THE FILLING
- 3 tbsp olive oil
- 30 g butter
- 150 g button mushrooms
- 400 g Prawns:
- 600 g smoked haddock
- 200 ml creme fraiche
- 2 tsp grain mustard
- 20 g parsley chopped
- Peel the potatoes and cook them till tender in deep, lightly salted water. Check them every few minutes. When you can easily slide a skewer into them, remove from the heat, drain them, then beat till smooth with the butter and cream.
- Season with black pepper and half of the grated parmesan, then set aside.
- For the filling, warm the olive oil and butter in a shallow pan, halve or quarter the mushrooms depending on their size, then brown lightly. Remove the shells from the prawns.
- Skin the haddock if the fishmonger hasn’t already done so, then cut the flesh into thick chunks. Preheat the oven to 200C/gas mark 6.
- Remove the mushrooms from the pan and set aside. Lightly brown the prawns and haddock in the mushroom pan, adding a little more butter or oil if necessary. Return the mushrooms to the pan.
- Stir together the creme fraiche, mustard and chopped parsley then add to the pan and mix very gently, taking care not to break up the fish. Transfer the filling to a baking dish, pile the mashed potato on top, making furrows with a fork or leaving it rough, as you wish.
- Dot with a little butter, scatter the reserved parmesan over the surface, then bake for 30-35 minutes till the potato is golden and the filling is bubbling around the edge.
Share this Recipe