This delicious fish pie recipe is a favourite of mine. The best thing about it is that you can alter the types of fish you use to create relatively different dishes.
350gm White Fish Fillet
300gm Green Prawns – shelled and deveined
1 Jar Oysters (Drained – Reserve Liquid)
200gm Skinless Salmon
250ml White Wine
1 Small Onion Diced
2 Bay Leaves
½ Tsp Black Peppercorns
250ml Carton of Cream
Zest of 1 Lemon
2 Tblsn Olive Oil
1 Leek (trimmed and finely sliced)
40gm Plain flour
1 Cup Chopped Parsley
Preheat the oven to 190 degrees C (170 fan).
Peel the potatoes and cut into even chunks. Place in large pan, cover with water and bring to the boil. Simmer until tender. Drain well then mash with 100ml cream and grated lemon zest and season with salt and pepper.
Pour wine into a pan, add onion, bay leaves and peppercorns. Bring to the boil. Remove from heat and allow flavours to infuse for 20 minutes. Prior to using wine in pie, strain to remove onion, peppercorns and bay leaves.
Cut the fish into chunks of a similar size and place into a greased ovenproof dish (approx 1.5 litre) and scatter prawns and oysters on top.
Heat oil in a pan and add leek and cook gently until softened. Stir in flour and cook for 1 minute. Pull off heat and gradually add the strained wine, stirring continually. Then add remaining cream. Return to the heat until the sauce thickens. Cook over low heat for 1 minute. Take off heat and stir in parsley and season if needed with salt and pepper.
Pour sauce evenly over fish in oven dish. Using a fork, gently lift the ingredients so they are coated in the sauce.
Spoon the mashed potatoes over the fish and spread in an even layer. Fork up the surface then place the dish in the oven to bake for 35 minutes or until potatoes are golden.