SUMPTUOUS HOMELY COMFORTING FISH PIE WITH NATURAL SMOKED HADDOCK, COD, MUSSELS, PRAWNS, WILD ALASKAN SALMON AND SCALLOPS IN A WHITE WINE AND CREAMY VELOUTE SAUCE TOPPED WITH RICH BUTTERY MASHED POTATO
(Serves 4-6)
INGREDIENTS
300g natural smoked haddock
300g cod fillet or similar
300g wild Alaskan salmon
8 scallops (optional)
8 raw shell on prawns (1/2 shelled)
18 fresh mussels
1kg King Edward potatoes
100g butter
100ml double cream
Salt and Pepper
ooil
1 bunch flat leaf parsley
FOR THE VELOUTE SAUCE
1ltr fish stock
400ml dry white wine
300ml double cream
1 shallot fine diced
50g butter for the sauce
15g butter for the roux
15g flour for the roux
Gently poach the fish, peeled prawns and scallops in turn in the fish stock, they will only take approx 1 minute and do not need to be completely cooked. Remove from the stock very gently and place on a plate. Strain the stock and reserve. Meanwhile bring a large pan of water to the boil, season and place in your peeled King Edward potatoes to boil until tender. Drain and pass through a ricer back in to the warm pan, with some warm butter and cream, mix well and season.
Take a tsp of butter and ooil and gently fry the shallot to soften but not colour. Add the white wine and boil rapidly until reduced to a few tablespoons. Add the fish stock and reduce by half, keep the heat high and add the cream and reduce by half again, now turn the heat down to a gently simmer and whisk in the rest of the butter, taste and season. Now to thicken this veloute for the fish pie, melt the butter and add the flour, stir well and cook on low heat for a couple of minutes, add the veloute a ladle at a time to the roux and stir well, once all the veloute is incorporated cook on a low heat for a few minutes, if it is too thick add some fish stock or milk to loosen slightly, you want a fairly tight sauce to hold the fish in the pie.
To assemble the fish pie or pies, place your poached fish, mashed potato and veloute sauce in a line on your worktop, place some of the veloute into your pie dish, then layer some poached fish, repeat 3 or 4 times being generous with the veloute, top with your mashed potato and place in a pre heated oven at 190 degrees for 20-30 minutes until bubbling and hot.
Five minutes before serving, place 100ml of white wine in a sauce pan and bring to a good simmer, add the mussels and shell on prawns, place the lid on and steam for a couple of minutes until open and tender. At the same time heat a non stick frying pan, place a tsp of butter and tbsp of ooil in the hot hot pan and sear the poached scallops for 45-60 seconds on each side, basting and then when serving your fish pie top with the steamed mussels and seared scallops and the poached shell on prawns for not only for extra flavour and a touch of luxury but for that sumptuous decoration of decadence for your fish pie.
300g cod fillet or similar
300g wild Alaskan salmon
8 scallops (optional)
8 raw shell on prawns (1/2 shelled)
18 fresh mussels
1kg King Edward potatoes
100g butter
100ml double cream
Salt and Pepper
ooil
1 bunch flat leaf parsley
FOR THE VELOUTE SAUCE
1ltr fish stock
400ml dry white wine
300ml double cream
1 shallot fine diced
50g butter for the sauce
15g butter for the roux
15g flour for the roux
First if you can make the fish stock, do by peeling half the prawns and pan fry in a tbsp of butter and ooil, with a diced shallot & 500g of white fish bones. Add 1200ml water and gently simmer for 30 minutes, strain, season and return back to the pan. Using prawn shells in making your fish stock gives it a wonderful depth of flavour and colour.
Gently poach the fish, peeled prawns and scallops in turn in the fish stock, they will only take approx 1 minute and do not need to be completely cooked. Remove from the stock very gently and place on a plate. Strain the stock and reserve. Meanwhile bring a large pan of water to the boil, season and place in your peeled King Edward potatoes to boil until tender. Drain and pass through a ricer back in to the warm pan, with some warm butter and cream, mix well and season.
Take a tsp of butter and ooil and gently fry the shallot to soften but not colour. Add the white wine and boil rapidly until reduced to a few tablespoons. Add the fish stock and reduce by half, keep the heat high and add the cream and reduce by half again, now turn the heat down to a gently simmer and whisk in the rest of the butter, taste and season. Now to thicken this veloute for the fish pie, melt the butter and add the flour, stir well and cook on low heat for a couple of minutes, add the veloute a ladle at a time to the roux and stir well, once all the veloute is incorporated cook on a low heat for a few minutes, if it is too thick add some fish stock or milk to loosen slightly, you want a fairly tight sauce to hold the fish in the pie.
To assemble the fish pie or pies, place your poached fish, mashed potato and veloute sauce in a line on your worktop, place some of the veloute into your pie dish, then layer some poached fish, repeat 3 or 4 times being generous with the veloute, top with your mashed potato and place in a pre heated oven at 190 degrees for 20-30 minutes until bubbling and hot.
Five minutes before serving, place 100ml of white wine in a sauce pan and bring to a good simmer, add the mussels and shell on prawns, place the lid on and steam for a couple of minutes until open and tender. At the same time heat a non stick frying pan, place a tsp of butter and tbsp of ooil in the hot hot pan and sear the poached scallops for 45-60 seconds on each side, basting and then when serving your fish pie top with the steamed mussels and seared scallops and the poached shell on prawns for not only for extra flavour and a touch of luxury but for that sumptuous decoration of decadence for your fish pie.
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