BEAUTIFUL GLORIOUS SMOKED HADDOCK & FRESH PRAWN MORNAY FISH PIE WITH A PUFF PASTRY TOP

PAN FRIED PRAWN SHELLS IN OOIL & BUTTER WITH ONION, LEEK & GARLIC, MAKING DEEP BASE FLAVOURS FOR THE STOCK

POACHING LIQUOR READY FOR THE FISH

BEAUTIFUL ROUX COOKING OUT THE FLOUR

GLOSSY BECHAMEL SAUCE MADE NOW READY FOR THE MORNAY

RAW PEELED TIGER PRAWNS, POACHED SALMON, UN-DYED OAK SMOKED HADDOCK & COD FILLET

PERFECT MOLLET EGGS

INGREDIENTS

Un-dyed smoked haddock

Cod fillet

Poached salmon

Raw shell on prawns (shelled)

1 shallot fine diced

1 half a leek fine sliced

1 garlic fine diced

100g mature cheddar grated

ooil & butter

3 just set boiled eggs

600ml milk

50g butter

50g plain flour

1 knob of concentrated chicken jelly stock

1 tin sweetcorn

Salt, black & white pepper

1 pack puff pastry

1 beaten egg wash

TO MAKE THE STOCK POACHING LIQUID

Take the prawn shells and gently pan fry in the ooil and butter with the shallots, leeks & garlic for 5 minutes.  Add the milk and bring up to a very low simmer for 5 minutes, gently add all the raw fish and poach, the fish will only take approx 3 minutes to cook, don't be tempted to stir the stock, as the fish will flake up too fine.  Once cooked remove the fish with a slotted spoon and place on a warm plate in a warm oven, just to keep the fish warm while you make the roux.

THE ROUX SAUCE

Melt the butter in a pan, add the flour and stir well, cook out the flour for 5 minutes gently.  Start adding the poaching stock a ladle at a time, stirring well, once you have a medium thick sauce, very gently simmer on for approx 10 minutes, taste and season with salt and pepper, add the poached fish & poached salmon and leave to tick over gently warming the fish up to 75 degrees.  Meanwhile cut the puff pastry into four and roll out to a A5 size, score the edges and brush with egg wash and bake for 10 minutes at 190 degrees.

Boil the eggs for 6 minutes adding the eggs to the pan when it is at a simmer to boiling and as soon as  the timer beeps do not take your time immediately run under cold water to stop the cooking process, peel and slice into quarters. 

Heat the sweetcorn in a pan with a knob of butter and some pepper, then when ready serve the fish pie mix on a plate, add four quarters of the boiled eggs and top with the puff pastry lid, and a side of buttery peppery sweetcorn.