This is a classic fish pie without the complications of making a fish sauce. I don’t think a fish pie is a fish pie without smocked haddock. Nice, big, flaky chunks of it.
Method
1. Pre-heat oven to 220°C, Gas Mark 7.
2. Cook the potatoes in boiling water until soft, then mash or pass through a sieve or potato ricer.
3. Check the fish for bones, cut it into chunks and place in the bottom of a large ovenproof dish with the prawns.
4. Pour the cream into a pan, crumble in the Knorr Fish Stock Cube and bring to the boil, whisking to dissolve the cube. Pour over the fish.
5. At the same time, blanch the leek in boiling water for 1 minute, just to soften it a bit. Drain and immediately add to the fish. Sprinkle with the chopped eggs and cheese.
6. Bring the milk to the boil and add to the potatoes. Stir in, then add the egg yolks and stir to combine. Don’t season your potatoes, as we already have seasoning in the cream.
7. Fork over the top of the dish and place in a pre-heated oven for 20 minutes, depending on your oven, and let it rest (it will continue cooking). Glaze over with a bit of melted butter.
8. For the peas, add butter and water to the pan. Once it emulsifies, crumble in the Knorr Vegetable Stock Cube and heat gently. Once the butter is melted and the stock cube dissolved, add the peas and cook for 5-6 minutes.
If you like this recipe, you might also want to try Marco's Classic Fish Pie.
