Salmon fish pie

Salmon fish pie

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Description

This pie can easily be made in advance and heated through the next day.  You could use any selection of RSPCA Assured and MSC approved fish.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients

For the potato topping

1kg Maris Piper potatoes, peeled and cubed
Splash of milk
Knob of butter

For the pie filling

25g butter
1 leek, finely chopped
25g flour
400ml milk
1 tbsp dill, finely chopped
500g RSPCA Assured fresh salmon, skinned and cubed
100g MSC approved large raw prawns, peeled

1 tsp wholegrain mustard
50g frozen sweetcorn
50g frozen peas

Method

Preheat the oven to 200°C/180°C fan/gas 6.

Put the potatoes in a saucepan and pour over enough water to cover.

Bring to the boil and simmer until tender.

When cooked, drain thoroughly and mash with a splash of milk and some butter.

Season with ground black pepper. Set aside

For the filling:

Melt the butter in a pan and add the leek. Cook until it’s beginning to soften.   

Add the flour and cook for one to two minutes, stirring regularly.

Gradually whisk in the milk, beating the mixture until all of the flour is combined with the milk.  

 Bring to the boil, stirring constantly to avoid any lumps. Reduce heat and cook for three to four minutes until thickened.

Take off the heat and stir in the dill, fish, prawns, mustard, sweetcorn and peas. Spoon into an ovenproof dish.

Spoon or pipe the mashed potato on top.

Bake in the oven for 20 to 25 minutes or until it’s golden and bubbling at the edges.

Tip:

If heating from cold, cover with foil and heat for 30 minutes until piping hot in centre, then remove foil for an additional 10 minutes to brown the potato top.

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