Creamy fish pie
A light and creamy perfect for a late summer dinner
Ingredients
- 500 ml vegetable or fish stock
- 500 g haddock fillets
- 500 g pollock fillets
- 300 g prawns
- 175 g frozen peas defrosted
- small bunch dill
- 300 ml /½ pt white wine
- 200 ml double cream
- 1 heaped tbsp cornflour
- For the topping
- 1½ kg new potatoes
- 5 spring onions
- 140 g cheddar cheese
- bunch of chives
Instructions
- Add the stock to the pan with the haddock and pollack. Bring to a simmer
- Simmer for five minutes then let the fish sit for five minutes
- Flake the fish into chunks and place in a large ovenproof dish
- Keep the stock
- Add the prawns, chopped dill and peas to the dish
- Add the wine, cream and left over stock to a pan
- Bring to a simmer
- Mix the cornflour with some water to form a paste
- Whisk into the sauce stirring all the time until it thickens
- Add the sauce to the dish with the fish
- Boil the potatoes for 15 minutes until soft
- Drain and return to the pan
- Mash the potatoes
- Chop the spring onions and chives and mix into the potatoes
- Add to the top of the dish
- Grate the cheese and sprinkle over the top
- Preheat oven to 220C/200C fan/gas 7.
- Cook for 20 -25 minutes until golden